In a large heavy bottom saucepan
, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube
of bread will brown in about 3 minutes.)
In a bowl whisk
together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
Fry the shrimp in batches until coconut
is golden, about 2 to 3 minutes. Drain
on paper towel. Serve immediately.
with lime dressing