Carribean Coconut Shrimp
Crunchy Coconut Goodness in the Form of Shrimp
The origins of coconut shrimp is not known with absolute certainty. It can be attributed to both the Caribbean region or to Thailand. Either way, this delicious shrimp is breaded with flour and coconut and deep fried to a crispy, golden brown. Coconut shrimp is usually served with some sort of dipping sauce that usually has a sweet and tangy blend such as sweet and sour sauce, orange marmalade, or pina colada shrimp sauce (look for my recipe). This shrimp makes an excellent appetizer or entree. It can be added to any party menu with no complaints from the guests. For a taste of the tropics or if you just love shrimp and coconut like I do, give this a try.
- 2 lbs shrimp, raw, medium to large
- 1 1/2 cups milk, (can substitute coconut milk)
- 1 1/2 tsp baking powder
- 1 tsp curry powder
- 2 cups all-purpose flour, divided
- 1/2 tsp salt
- 2 cups coconut, shredded
- 1 1/2 cups coconut oil, (can use vegetable oil or canola oil)
- Peel and devein shrimp. Rinse them and set them aside.
- In a small mixing bowl, combine coconut milk (or milk) baking powder, curry, 1 1/2 cups of flour, and salt. Mix well.
- Pour the remaining 1/2 cup flour onto a platter or shallow pan.
- Place coconut shreds on a separate platter or pan.
- Preheat your cooking oil to 360 degrees.
- Dredge shrimp in the flour. Then dip it into the batter. Finally roll it in the coconut shreds.
- Drop them into the pan or deep fry basket and cook for about four to five minutes until golden brown.
- Line a platter or plate with papertowels and place shrimp on top of paper towels to absorbs excess oil.
- Serve these lil' tropical beauties with a sweet and sour sauce or orange marmalade. Also please feel free to try my pina colada sauce recipe too. YUMMY!!!!