I recently had the craving for coconut shrimp. My lovely wife and I celebrated our 25th anniversary in New Orleans. On one of our many excursions through the French Quarter, we stopped at a small local café and had their coconut shrimp. They were delicious and the following is a close recipe we have enjoyed here at home -
1 pound of Jumbo white gulf shrimp (18 count)
2 egg whites
1 T corn starch
1 C organic coconut
a little pink Himalayan sea salt after the shrimp are fried.
I cleaned, deveined and butterflied the shrimp. I dried them in a paper towel. I put 1 T of corn starch in a grocery bag and dropped in the shrimp. I shook up the grocery bag so all the shrimp would have a fine dusting of corn starch. I beat up the 2 egg whites and dipped the shrimp in for a good coating. I then rolled the shrimp in the coconut and put them in a black iron skillet on a medium heat. If it is too hot you will burn the coconut. When they are golden brown, place them on a paper towel to drain. Then add the salt as desired.
I did not do any research and as far as I know, I created this recipe. Think about it, it just makes sense.