24 peeled shrimp, jumbo
1/2 Cup(s) unbleached flour
1 Dash(s) Sea salt
1 Dash(s) freshly ground black pepper
3 Cup(s) coconut, dessicated
6 Tablespoon(s) or lard Mary's oil blend
1 Cup(s) see recipe sweet-and-sour soy sauce
You may prepare the shrimp whole or split lengthwise and folded out in butterfly fashion.
Mix flour with salt and pepper on a large plate. Lightly beat egg whites in a medium bowl. Spread coconut on a large plate. Dip shrimp in flour mixture, then in egg whites. Role each shrimp in shredded coconut until well covered. Heat lard in a large cast iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side. Serve with Sweet and Sour Soy Sauce.
Sweet-and-Sour Soy Sauce (
Required ) :
2 Clove(s) finely minced garlic
2 Tablespoon(s) or maple sugar coconut sugar
2 Tablespoon(s) or lemon juice
1/2 Cup(s) warm water
7 Tablespoon(s) soy sauce, naturally fermented
1 Dash(s) cayenne pepper
Mix together garlic, sugar, lime juice, water, and soy sauce in a small bowl until sugar is completely dissolved. Add cayenne, if using.