Ingredients:
 | Canola or Safflower oil for frying |
| 1/2 Cup Plain Bread Crumbs |
| 2 Pinches Ground Cayenne Pepper |
| 1 1/2 Tsp Chinese 5 Spice Powder |
| 1 Lime for zest |
| 1/2 Tsp Salt |
| 1 Cup, Shredded, Unsweetened Cocunut |
| 2 Egg Whites |
| 1 Lb Large Shrimp, peeled and deveined |
Prepares 6 servings
Preparation time: 10 minutes
Cook time: 5 minutes
| Heat 2 inches of oil in a large skillet over medium-high heat. |
| Season bread crumbs with cayenne pepper & 5-spice powder. |
| Grate the zest of the lime into the bread crumbs. |
| Toss coconut with seasoned bread crumbs to combine. |
| Lightly beat the egg whites. |
| Dip shrimp into the egg whites; coat with coconut breading. |
| Fry shrimp 5 minutes in hot oil until evenly golden and crispy. |
| Salt lightly. |
| Serve with your favorite tropical sauce. |
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