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Ingredients

• 24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
• 1/2 cup cornstarch
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground white pepper
• 1/4 teaspoon cayenne pepper
• 4 egg whites
• 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
• Canola or peanut oil, for frying
• Peanut Sauce, recipe follows

Description

Food Network Invites You To Try This Coconut Shrimp With Peanut Sauce Recipe From Alton Brown.

Food Network