Try this Coconut Shrimp recipe i which the shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
1 tablespoon baking powder
1 cup cocktail sauce, for serving
1 (7 oz.) bag sweetenedflaked coconut
1 1/2 teaspoons vegetable oil, plus more for frying
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3/4 cup cornstarch
3/4 cup all-purpose flour
32 large shrimp (about 1 lb.), peeled up to the tail and deveined
Add orange marmalade, mustard and horseradish (optional)
In a large bowl, whisk together flour, cornstarch, baking powder, salt and cayenne. Whisk in 13 Tbsp.
cool water and oil until blended, thick and foamy. Set batter aside.
Pour oil to about 1 1/2 inches deep in a large, deep skillet. Heat oil to 375°F. Meanwhile, break up any lumps of coconut and
spread out on a baking sheet lined with wax paper. Pat shrimp dry with paper towels. Dip shrimp, one at a time, into batter to coat completely; shake off excess and place on top of coconut.
Roll each shrimp in coconut to coat; shake off excess and transfer to a wire rack.
Slip shrimp into hot oil, 6 to 8 at a time, and cook for about 1 minute, or until golden brown and crisp; regulate heat to keep temperature at 375°F.
Transfer shrimp with a mesh skimmer, slotted spoon or tongs to a paper towel-lined baking sheet to drain.
Repeat with remaining shrimp, keeping oil as clear as possible by scooping out debris with skimmer or a small strainer.
Transfer shrimp to a serving platter and serve hot with cocktail sauce on the side
There are no nutritional values recorded for this Coconut Shrimp Recipe