Directions: |
Directions:1. Line a large baking shees with parchment paper. Set aside.
2. OPTIONAL: To butterfly shrimp, insert a knife about ¾ of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open trhe flesh of the shrimp slightly. They don't need to be flat. Season with salt & pepper, set aside.
3. In one shallow bowl, add ½ cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistancy. If too thick, ass a littel extra beer ort mineral water, whishing between each addition.
In the third bowl, mix together the shredded coconut and bread crumbs.
4. Drege in the flour (shake off excess), din in batter (shake of excess), and coatg in coconut/breadcrumb mixture. Lightly press the coconut onto the shrimp.
5. Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freezer until firm (30-45 minutes).
6. In a deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
7. Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy.
Drain on cooling rack or paper towel tined plate.
8. Serve immediately and enjoy! |
Personal
Notes: |
Personal
Notes: Frying frozen shrimp ensures they do not overcook, while giving the crumb time to develop into that delicious golden color. The coating adheres better and doesn't fall apart.
If you don't have time to freezer them, you can still go ahead and fry them up as soon as you've finished breading them. Just keep in mind the crump may begin to fall apart after a minute of cooking.
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This recipe for Coconut Shrimp is from