i love coconut shrimp, ever since having them at montego bay restaurant in panama city. this recipe i found at all recipes -- an excellent search engine for tons of recipes. the recipe didn't suggest peeling the shrimp, except for the tail, but i did anyway. i've heard that it doesn't really make a difference to eat the shell, but since it didn't say to leave it on i didn't.
coating the shrimp is a little... well it's not difficult. the coconut gets real gummy in the dish used for coating, so i'd suggest putting in a plate maybe, a thin layer, refilling the plate with fresh coconut as needed. i think it would help a lot. cooking takes no time, as shrimp only need a few minutes to be done. so, once i had refrigerated them the actual frying was very quick. i placed them, after draining, back on the cookie sheet and put in a 300†F for about 4 minutes just to keep warm.
the sauce is the best. i've used it several times before for other types of shrimp. we also used cocktail sauce and ranch. the ranch was surprisingly good on the shrimp.
overall, a good and tasty dinner. takes a little bit of time to prepare, but not difficult at all. try using sweetened coconut too -- i did. it's a nice flavor -- not "coconuty" at all.
coconut shrimp
allrecipes.com
For dipping sauce, use orange marmalade, mustard and horseradish mixed to taste.
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1-1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil, for frying
In medium bowl, combine egg, 1/2 cup flour, beer 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/beer 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 350ºF in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, move shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Yield: 6 servings
Posted by mmharlan at December 05, 2001 07:59 PM