Coconut Shrimp Recipe
Coconut shrimp is fried shrimp recipe. Made with fresh shrimp, and double coating of worcestershire sauce and coconut cream mix, with flaked coconut, the coconut shrimp is fried to a golden brown. Served as an appetizer or side, it is savory and delicious.
Ingredients
1 pound large raw shrimp, peeled and deveined with tails on (about 20)
1/2 cup Cream of Coconut
3 tablespoons cornstarch
1 tablespoon Lemon Juice from Concentrate
1 teaspoon Worcestershire sauce
Additional cornstarch
2/3 cup flaked coconut
1/2 cup fresh bread crumbs
Vegetable oil
Sweet & Spicy Dipping Sauce
Directions
In medium bowl, combine cream of coconut, 3 tablespoons cornstarch, and Worcestershire; mix until smooth.
Coat shrimp with cornstarch.
Dip into cream of coconut batter; drain on wire rack.
Coat with flaked coconut, then bread crumbs.
Place on baking sheet.
Cover; refrigerate 1 hour or overnight.
Into deep, hot oil (375°F), drop shrimp, one at a time; fry a few shrimp at a time until golden brown.
Drain on paper towels.
Coat shrimp with cornstarch.
Dip into cream of coconut batter; drain on wire rack.
Coat with flaked coconut, then bread crumbs.
Place on baking sheet.
Cover; refrigerate 1 hour or overnight.
Into deep, hot oil (375°F), drop shrimp, one at a time; fry a few shrimp at a time until golden brown.
Drain on paper towels.
