Coconut Shrimp Recipe

Posted by EsyRecipes Monday, March 8, 2010
Discription:Coconut shrimp has been on my must try list for awhile now.The shrimp in this recipe are butter flied so this may take a little time; it might be a good idea to get an extra hand if necessary. The shrimp are then rolled in flour, dipping in a batter and rolled in a breadcrumb/flaked coconut mixture. The dipping sauce, which is basically a mixture of crush pineapple, pina colada drink mix, and sour cream has outstanding flavor. As you can probably tell this recipe does take a little time but its well worth it. Enjoy.
  • Canola oil (for deep frying)
  • ½ lb large uncooked shrimp (peeled and deveined)
  • 1 ½ cups all purpose flour (divided)
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup Panko Japanese style breadcrumbs
  • ½ cup flaked coconut
  • Dipping Sauce-
  • ½ cup sour cream
  • ¼ cup pina colada non-alcoholic drink mix
  • 1/4 cup crushed pineapple (canned)
  • 2 tablespoons sugar
How to make:
Step 1: In a bowl combine all the ingredients for the dipping sauce, mix well. Cover and refrigerate until needed.
Step 2: In a medium bowl mix ¾ cup of flour, and add milk and mix well. Let batter sit for a few minutes. In another bowl or pie plate mix another ¾ cup of flour, sugar and salt. In a third bowl mix Panko breadcrumbs and flaked coconut.
Step 3: Butterfly each shrimp. Use a sharp knife and cut through the back of the shrimp (where the vein was) so you can spread it opened. Leave the tail intact.
Step 4: One by one dip each shrimp in the flour mixture, then the batter mixture and then the breadcrumb/coconut mixture. Coat evenly.
Step 5: Deep fry the shrimp in batches at 350 degrees for 2-3 minutes or until golden brown. Drain on paper towels. Serve with dipping sauce.


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