SHRIMP LETTUCE TACOS RECIPES

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COCONUT SHRIMP RECIPE | RACHAEL RAY | FOOD NETWORK



Coconut Shrimp Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 9

Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter

Steps:

  • Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
  • Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
  • Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
  • TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

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