Coconut Shrimp is just plain heavenly. We ate these yesterday with Allison's- Tom Kha Gai. Scrumptious! We like to use the Jumbo raw shrimp and butterfly them.
Ingredients
- 1 egg
- 1/2 cup all-purpose flour
- 1/2-1 tsp cayenne (your preference)
- 2/3 cup 7 Up
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 3 cups flaked coconut
- 40 shrimp
- 3 cups oil for frying
Directions
- In medium bowl, combine egg, 1/2 cup flour, 7 Up, cayenne and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/7 Up batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. (We never refrigerate these, just put them right into the hot oil.)
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Our Favorite Dipping Sauce
1/2 cup Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder
Mix it all up. Warm it up if you like. Serve with Coconut shrimp, egg rolls, chicken nuggets. My kids love it over rice!
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