Coconut Shrimp Recipe
This easy and quick coconut shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. It's excellent eaten on its own or served with a dip.
- Serves: 4 persons
- 10to 12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
- ½cup regular white flour
- 1teaspoon baking powder
- ¼teaspoon salt
- ⅓cup cold sparkling water
- ½cup dry shredded unsweetened coconut (baking type)
- 1cup coconut oil, or canola, corn, or other high-temperature oil for deep-frying
Step 1Gather the ingredients.
Step 2Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
Step 3Make the batter by first mixing the dry ingredients together: flour, baking powder, and salt in a bowl.
Step 4Crack the egg into the flour mixture, then add the water, stirring to break the yolk, and form a fairly smooth batter (don't worry if there are a few small lumps).
Step 5Spread coconut over a plate or other dry surface, and set beside the bowl of batter. Then hold the shrimp by the tail, (using tongs make this easier) and dip into the batter.
Step 6Take the batter-coated shrimp and immediately drop it into the coconut, roll it around to make sure it is coated, then lift and place onto a kitchen-paper-covered plate.
Step 7Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. Test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready. Drop a few shrimp at a time into the hot oil, reduce the heat to medium and fry quickly turning frequently. You will need about 20 seconds on each side.
Step 8Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper. Serve hot straight from the pan or accompany with a sweet chili sauce or a fresh mango dip .