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Coconut shrimp makes a fantastic easy appetizer or light dinner.
- 1 lb large shrimp tail left on
- 10 tbsp all purpose flour 1/2 cup + 2 tbsp
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 egg
- 1/3 cup ice water
- 1 cup shredded coconut
- oil for frying
Place enough oil in a deep heavy skillet to reach about 1-inch up the sides. You can use a deep fryer too. Heat oil to 375 degrees--a cube of bread should brown in 1 minute if oil is the correct temperature.
Remove shells & vein from shrimp, but leave tail on as it makes it convenient to dip.
Place coconut on a flat plate.
In a small bowl, mix the flour, baking powder, salt, cayenne and egg. Add just enough of the ice water to make a thick batter that will cling to the shrimp.
Dip shrimp in batter then coat with coconut. Place shrimp in hot oil and deep fry for about 3-5 minutes on each side or until golden brown.
Remove to parchment covered plate. Keep warm if frying another batch.
Serves about 3-4 as an appetizer, 2-3 as a main dish.
Serving: 0.25lb | Calories: 312kcal | Carbohydrates: 26g | Protein: 27g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 327mg | Sodium: 1539mg | Potassium: 303mg | Fiber: 2g | Sugar: 10g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 220mg | Iron: 4mg