My starting recipe was one I found on Food Network, this is usually my default Web site to start looking for delicious dishes. When I find a recipe, I usually end up adding and subtracting ingredients or I combine multiple recipes. Here is what you need for my coconut shrimp recipe...
The recipe online calls for Chinese Five Spice and that can be used instead of all the spices I used, I just did not have Five Spice.
Heat oil over medium heat.
Mix coconut, bread crumbs and all spices together in a bowl.
Lightly beat the egg whites. Dip shrimp in the egg whites, then dredge shrimp in coconut mixture.
Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
So simple! Next, you can bake or cook your asparagus and season with salt and pepper to taste. If you want to add a southwestern or yellow rice, be sure to start cooking it on the oven before the coconut shrimp, so it is all ready to serve at the same time!
Eat and enjoy.