Coconut Shrimp with Muscadine Dipping Sauce — Robert St. John
Three-bowl breading procedure: Pat shrimp dry with a paper towel. In the first small bowl combine cornstarch, salt, pepper, and Creole seasoning.
Ingredients
- 24 large (15-20 count) shrimp, peeled, deveined, and butterflied
- 1/2 cup cornstarch
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp Creole Seasoning
- 4 egg whites
- 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
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