Jumbo Coconut Shrimp
2014-01-22
- Servings : 4
- Prep Time : 15m
- Cook Time : 4m
- Ready In : 20m
This Coconut Shrimp recipe is fantastic to serve as an appetizer, party food, or even a full meal. You may prefer to eat it on its own, or serve with sweet chili sauce.
Ingredients
- 1 egg
- 3/4 cup all-purpose flour (substitue Almond Meal for a healthier version)
- 2/3 coconut milk
- 1 1/2 teaspoons baking powder
- 1 cup flaked coconut
- 1 cup panko
- 1/8 teaspoon cayenne pepper
- 12 jumbo shrimp
- 3 cups oil for frying
Method
Step 1
Remove shrimp from shells, leaving the tails
Step 2
Put panko and coconut in a food processor or blender to chop coconut very fine and mix the two ingredients together
Step 3
In medium bowl, combine egg, 1/2 cup flour, coconut milk and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Step 4
In another bowl, mix remaining 1/4 flour and cayenne pepper
Step 5
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut and panko mixture, and place on a baking sheet lined with wax paper.
Step 6
Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.
Step 7
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce or sweet chili sauce
This goes great with rice pilaf (recipe coming soon).
*Keep in mind that the breading will be very thick if you do not let the excess batter drip off of the shrimp. You can make this lighter but dipping in flour, egg-wash, then in panko coconut mixture and cut out the batter all together.
Average Member Rating
(5 / 5)
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