Coconut Shrimp

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coconut_shrimp

6-8 cups Best Choice® Peanut Oil
1 1/2 cups Best Choice® All Purpose Flour
2 tablespoons Best Choice® Granulated Sugar
1/4 teaspoon Best Choice® Salt
3/4 cup coconut milk
2 Best Choice® Eggs, beaten
1 cup Best Choice® Panko Bread Crumbs
1 cup Best Choice® Flaked Coconut
12 Large Shrimp, peeled and deveined (about 1/2 pound)

Heat oil to 350°F. Measure 3/4 cup flour into a medium bowl. In another
medium bowl, mix together the remaining 3/4 cup flour, and the sugar and
the salt. Stir coconut milk and eggs into flour mixture. Let this batter stand for
5 minutes. While the batter rests, combine Panko Bread Crumbs and shredded
coconut into a third medium bowl. Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the Panko coconut mixture. Arrange the shrimp on a plate until all of them are battered. Fry the shrimp by dropping 6 at a time into the hot oil for 2-3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain.

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