Coconut Shrimp Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Shrimp12 (Colossal Size, 15 Per Pound)
 Dry sherry1 Tablespoon
 Curry powder1⁄8 Teaspoon
 All purpose flour3⁄4
 Cornstarch2 Teaspoon
 Baking powder1⁄2 Teaspoon
 Coconut milk/1/2 cup milk plus 1/2 teaspoon coconut extract1⁄2 Cup (8 tbs) (Canned / Thawed Frozen)
 Water3 Tablespoon
 Shredded sweetened dry coconut1 1⁄2 Cup (24 tbs)
 Panko bread crumbs/Coarse fresh bread crumbs3⁄4 Cup (12 tbs)
 Mango chutney4 Tablespoon (Adjust Quantity As Needed)
 Salt To Taste
 Pepper To Taste

Directions

Peel shrimp (leave shell on tail, if desired) and devein.
To butterfly shrimp, cut a slit almost completely through each back.
Mix sherry, curry powder, and shrimp.
Cover and chill 30 minutes or up until next day.
In a bowl, mix 1/2 cup flour, cornstarch, and baking powder.
Stir in coconut milk and enough water to make a smooth, thin batter.
On waxed paper, mix the shredded coconut and panko.
Put remaining 1/2 cup flour on another piece of waxed paper.
In a 4 1/2- to 5-quart pan, heat about 1 inch salad oil to 350° on a thermometer.
Lay shrimp flat, coat in plain flour, batter, then in panko mixture.
Fry 3 or 4 shrimp at a time, turning until golden, about 1 1/2 minutes.
Drain on paper towel-lined pans in a 150° oven for up to 30 minutes.
Skim oil often to remove any browned bits.
Add salt and pepper to taste.
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