Description: This is an incredible Coconut Shrimp recipe. Great, subtle, sweet coconut flavors that are so great in restaurants... but now you can have it at home.
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2 lbs Shrimp, deveined & butterflied
1 cup All-Purpose Flour
1 cup Seltzer, (or ice water)
2 cups Shredded Coconut
1 tsp Salt
1 tsp Black Pepper
In a bowl, combine flour, salt and pepper. Mix in the seltzer (or ice water) and 1/2 cup of the shredded coconut. Let sit in the refrigerator while you prep the shrimp for at least 1/2 an hour.
Heat enough vegetable oil in a saucepan to completely cover the shrimp when they are put in. Dip the shrimp in the batter and then dredge in the coconut. Fry until lightly browned flipping over just once (about 1 minute per side). Drain on paper towels. Serve with Honey Mustard sauce.
(Skip the 1/2 hour in the refrigerator if you can't wait to enjoy your shrimp.)
Heat enough vegetable oil in a saucepan to completely cover the shrimp when they are put in. Dip the shrimp in the batter and then dredge in the coconut. Fry until lightly browned flipping over just once (about 1 minute per side). Drain on paper towels. Serve with Honey Mustard sauce.
(Skip the 1/2 hour in the refrigerator if you can't wait to enjoy your shrimp.)
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Friday, November 14, 2008
Review by Erwin
These were awesome. I've been wanting make coconut shrimp for so long and this recipe hit the spot. They came out exactly like I hoped they would (I used water instead of seltzer so it was a lot easier to have the ingredients in the house). I made some for my family and the next day I was getting requests from all of my mother's friends. Definitely one you have to try.
These were awesome. I've been wanting make coconut shrimp for so long and this recipe hit the spot. They came out exactly like I hoped they would (I used water instead of seltzer so it was a lot easier to have the ingredients in the house). I made some for my family and the next day I was getting requests from all of my mother's friends. Definitely one you have to try.
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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