A delightful twist on the classic coconut shrimp recipe, featuring enhanced flavors and a crispy texture.
Heat the oil in a deep fryer or deep skillet to 325°F.
Ensure the oil is at the correct temperature to avoid soggy shrimp.
In a mixing bowl, combine the flour, salt, ground ginger, and black pepper.
Mix thoroughly to evenly distribute the spices.
In another bowl, whisk the egg whites until foamy.
Foamy egg whites help the coating adhere better to the shrimp.
Coat each shrimp with the flour mixture, then dip into the egg whites.
Shake off excess flour before dipping into the egg whites.
Press the shredded coconut onto the shrimp to coat evenly.
Gently press the coconut to ensure it sticks well.
Fry the shrimp in the hot oil, turning once, until golden brown, about 2-3 minutes.
Avoid overcrowding the fryer to maintain the oil temperature.
Remove the shrimp and place on a plate lined with paper towels to drain excess oil.
Pat the shrimp gently with paper towels for a less greasy result.
Serve the crispy coconut shrimp warm with your favorite dipping sauce.
Garnish with fresh herbs or a slice of lime for added flavor.
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