coconut shrimp
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!)
prep time
30 Min
cook time
20 Min
method
Deep Fry
yield
4 , 4 shrimp per serving
Ingredients
- 16 - large raw shrimp, tails on
- - oil for frying
- 1 - egg
- 3/4 cup flour
- 2/3 cup beer
- 1 teaspoon baking powder
- 1/2 cup flour
- 2 cups shredded coconut
How To Make coconut shrimp
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Step 1Combine egg, 3/4 cup of flour, baking powder and beer. Mix well.
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Step 2Dredge 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.
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Step 3When 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.
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Step 4Deep 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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