Fire King Bistro Coconut and Macadamia Fried Shrimp

  • 12 large shrimp, peeled, de-veined
  • 3 egg whites
  • 1/2 cup unsweetened, long-shred coconut
  • 1/4 cup macadamia nuts, finely chopped
  • 1/2 cup flour
  • 3 cups vegetable oil image placeholder

Place shrimp in bowl of lightly salted ice water to cover; set aside.

Beat egg whites until foamy. Combine coconut and nuts in small bowl.

Drain shrimp (do not pat dry) and dredge in flour. Quickly dip in egg whites; toss with nuts and coconut until completely covered.

Fry in 350° F oil for about 2 minutes or until golden brown; remove from pan; drain. Portion and serve.

Makes 4