Recipe courtesy of Cheryl Smith
Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings

Ingredients

  • Peanut or vegetable oil, for deep-frying
  • 2 egg whites
  • 1 tablespoon cornstarch
  • Kosher salt
  • Freshly ground black pepper
  • 12 (U-15) jumbo shrimp, peeled, deveined, and flattened
  • 2 cups flaked coconut
  • Lime dressing, recipe follows
  • 2 bunches watercress leaves, for garnish
Lime Dressing:
  • 1 cup sour cream
  • 1 lime, zested and juiced
  • 1 small shallot, finely diced
  • 2 tablespoons chopped parsley
  • 1 tablespoon sugar
  • 1/4 teaspoon finely chopped scotch bonnet pepper
  • Kosher salt
  • Freshly ground black pepper

Directions

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.

Dress shrimp with lime dressing and garnish with watercress leaves.

Lime Dressing:

Combine ingredients in a small bowl, and chill until ready to serve.

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