Even though shrimp and coconut are not of the same orgins, they taste marvelous when combined. Coconut shrimp. Mmmm!
To make this deliscious delight, make handy
1 egg
1/2 cup all-purpose flower
1 1/2 cup baking powder
1/4 cup all purpose flower
2 cups flaked coconut
24 shrimp
3 cups of oil for frying
Once obtained, combine as so
1. In a medium bowl, combine the egg, 1/2 cup all purpose flower and baking powder. Place 1/4 cup flower and coconut in two separate bowls.
2. Hond the shrimp by the tail and dredge in flower, shaking off the excess. Dip in egg batter and allow excess to drip off. Roll shrimp into the coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees.
3. Fry the shrimp in batches: cook, toruning once, for two to three minutes or until golden brown. Remove shrimp to a paper towel to drain. Serve it warm with your favorite dipping sauce.
It tastes really good with coconut sauce and cheese rolls, like the ones they serve at Red Lobster. The family, friends or party will love to come back again.
