(Recipe from “Cooking Free” by Carol Fenster, PhD page 145)
If eggs are inappropriate for your diet, dip the shrimp in the flour mixture only.
1 pound jumbo shrimp
1/2 cup cornstarch
1/2 cup shredded coconut
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 large egg whites, beaten to foam
Oil, for frying
Orange marmalade, for dipping
- Peel and clean shrimp, removing intestinal vein. To butterfly shrimp, use paring knife to open shrimp down the back without cutting all the way through. Press each shrimp flat and set aside.
- In bowl, whisk together cornstarch, coconut, garlic, onion powders, baking powder, salt, and cayenne pepper.
- In large bowl, whisk egg whites until they reach foamy texture. Heat enough cooking oil to cover shrimp in deep fryer or deep, heavy pot. Dip each shrimp in eggs, then in coconut-flour mixture. Fry shrimp in small batches, turning twice to assure even browning. Drain on paper towels. Continue with remaining shrimp. Serve with purchased orange marmalade as dip.