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Coconut Fried Shrimp Recipe

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This recipe for Coconut Fried Shrimp is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 jumbo shrimp
½ c. flaked sweetened coconut
½ c. panko breadcrumbs
⅓ c. cornstarch
2 lg. eggs
½ tsp. salt
¼ c. peanut or canola oil
Directions:
Directions:
Peel and devein shrimp (unless you're like me and buy them frozen, already cleaned, and ez-peel). Leave the tails on or not, your choice; on makes a more impressive look, off makes them easier to eat.

Put half the coconut in a food processor and pulse to finely chop. Dump that, the remaining coconut, salt, and panko in a shallow dish and mix it up. Put cornstarch in another shallow dish. Put the eggs in a shallow bowl, add 1 T. cold water and beat with a folk until well combined. Pat the shrimp dry. Dredge each shrimp in cornstarch, then dip in egg, then dredge in coconut mixture lightly pressing with fingers. Place on a paper towel or small rack for several minutes.

Heat oil in a large skillet over medium-high heat. Add coated shrimp to hot oil, working in batches - do not crowd, and fry until nicely browned (about 2 minutes on each side).

Serve with a dipping sauce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use chicken tenders or white fish instead of the shrimp. I usually buy my dipping sauce and use mango or orange marmalade flavor.

 

 

 

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