Recipe: Appetizing Coconut Shrimp

Coconut Shrimp. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.

Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut. Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. You can cook Coconut Shrimp using 0 ingredients and 12 steps. Here is how you cook it.

Ingredients of Coconut Shrimp

Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Coconut shrimp is one of my favorite appetizers. There is nothing not to love about crispy and crunchy breadcrumb coated fried shrimp, with sweet coconut flakes, and served with a sauce! Golden, sweet, and crisp, coconut shrimp is a crowd-favorite finger food and it always flies off the serving platter especially if you serve it with spicy sweet dipping sauce.

Coconut Shrimp instructions

1. Wash and de-vein the shrimp and set aside, this does require patience and time, so having the TV on, or talking to someone f2f and not the phone (unless handsfree) helps.
2. The next and almost final step is the batter.
3. I left the tails on for the look :).
4. Mix some salt into the breadcrumbs.
5. Dip each shrimp in the butter milk and then coat it with the crumbs, and then do a quick dip into the buttermilk, don't dip it too much cause you will loose the crumbs sticking to it, and then evenly coat the shrimp with the coconut flakes.
6. I pressed the flakes on to the shrimp, so I got a thick coating of flakes.
7. Heat some oil in a wok or fy pan, and deep fry the shrimps on medium low flame.
8. If it's too high it will quickly burn the flakes, and you don't want that.
9. So on medium heat, cook the shrimp, so it evenly cooks on the inside and the coating gets a nice golden brown.
10. I had to change the oil twice because I was frying about a kilo in this particular situation, so if you are making a large batch, make sure you have a lot of oil.
11. Drain on paper towels and serve hot with some marinara sauce or thousand island dressing as a dipping sauce.
12. I made this an hour before the event, so I placed them in a warm oven for a few mins prior serving and it was just fine.

If you've never prepared homemade coconut shrimp, let me teach you how. This is shrimp coated in a coconut breadcrumb topping and quickly fried to perfection. Dip shrimp into batter, then coat with coconut. Coco Shrimp is the first and only mobile-seafood restaurant in Fort Worth and is the "Highest Rated Food Truck" in the area. Together, our tight -knit family plans to launch more food trucks and expand the Coco Shrimp empire.

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