Danny and Terri McGuire served us the best coconut shrimp we’ve ever eaten recently. The dipping sauce was the perfect compliment. Many thanks for sharing your recipe with our readers.
2 lbs 20-count or larger shrimp – headed and deveined
Cooking oil to fill fryer
2 cups flour
2 cups shredded coconut
3 egg whites
1/8 cup water
Heat oil to 300 degrees.
Place flour and coconut on separate paper plates.
Whip eggs and water together in large bowl.
Dredge shrimp in flour, then in egg wash, and then in coconut (pressing lightly for coconut to adhere).
Fry until golden brown on both sides.
Valentina Mexican Hot Sauce