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Starting With The Tail, Make A Slit Down The Inner Curve Of Each Shrimp; Press Lightly To Flatten. In Three Separate Shallow Bowls, Place The Flour, Egg Whites And Coconut. Coat The Shrimp With Flour; Dip Into Egg Whites, Then Coat With The Coconut. In An Electric Skillet Or Deep-Fat Fryer, Heat Oil To 375
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