Coconut Shrimp

Maria Connors

By
@maria_nj

This reminds me of the coconut shrimp that you get at a popular chain seafood restaurant. I made a fruit dipping sauce by heating apricot jam with mango chutney and a bit of rum. You can also mix some cream of coconut (not coconut milk) with some canned crushed pineapple for a pina colada type sauce. (LOL - I add a taste of rum to that too, but you don't have to!)


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Serves:

4, 4 shrimp per serving

Prep:

30 Min

Cook:

20 Min

Method:

Deep Fry

Ingredients

16
large raw shrimp, tails on
oil for frying
1
egg
3/4 c
flour
2/3 c
beer
1 tsp
baking powder
1/2 c
flour
2 c
shredded coconut

Directions Step-By-Step

1
Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
2
Dredge Shrimp in 1/2 cup flour. Holding tail, dip shrimp into batter, then into coconut. Place on a cookie sheet or tray lined with foil or waxed paper.
3
When all shrimp are coated, heat about 2 inches of oil in a deep, heavy saucepan. When oil is at about 350 degrees, or when a bit of batter dropped into oil starts to cook and float, place about 4 shrimp into the oil to cook.
4
Deep fry until golden and drain on a wire rack to preserve the crispness. Repeat with the remainder of the shrimp, 4 at a time. Serve immediately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Collection: Restaurant Inspired
Hashtags: #coconut, #shrimp, #copycat