Coconut Crusted Shrimp

Ingredients 1 pound large shrimp, peeled and deveined 1 teaspoon kosher salt plus additional 2 cups unsweetened coconut flakes 2 tablespoons all-purpose flour 2 large egg whites, lightly whisked Vegetable oil for frying

Instructions 1. Rinse and pat shrimp dry and sprinkle with salt. In a small bow, mix together coconut and flour. Spread onto a large plate. Dip each shrimp into the egg whites, then roll in flour mixture to coat thoroughly. 2. In a 9" frying pan, over high heat, add about 1 inch oil. When oil is sizzling, carefully add 2 or 3 shrimp at a time and cook until coconut is golden brown, 1 1/2 to 2 minutes per side. 3. Remove shrimp with a slotted spoon and transfer to a plate lined with paper towel. Sprinkle with additional salt while still hot.

Description A delightful appetizer that was created by Stan.

Notes I had trouble finding the flaked unsweetened coconut and substituted shredded with great results.