Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine cornstarch, salt and cayenne in a shallow dish. | 2. Beat egg whites in a mixing bowl until stiff peaks form. | 3. Place coconut in a zipper bag or on a plate. | 4. Make a slit down inner curve of shrimp and press lightly to flatten shrimp. | 5. Coat shrimp with cornstarch mixture. | 6. Holding each shrimp by the tail dip in egg mixture. | 7. Coat shrimp with coconut. | 8. To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag. | 9. To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	18		raw peeled deveined	-	-	-	-
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
salt	3/4	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
egg white	3			51.48	0.7227	10.790999999999999	0.1683
coconut	2	cups	flaked	566.4	24.368000000000002	5.327999999999999	53.583999999999996
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.