Crispy Coconut Shrimp

By Butterflygirl558

4789 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

The Gourmandize Team

Crispy Coconut Shrimp. Discover our recipe.

Rate this recipe 3.1/5 (257 Votes)

1 2 3 4 5

1 Picture

Ingredients

3/4 cup all-purpose flour
3/4 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons vegetable oil, plus more for frying
1 bag sweetened flaked coconut
32 large shrimp (about 1 lb.), peeled up to the tail and deveined
1 cup cocktail sauce, for serving

Details

Servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a large bowl, whisk together flour, cornstarch, baking powder, salt and cayenne. Whisk in 13 Tbsp. cool water and oil until blended, thick and foamy. Set batter aside.

Step 2

Pour oil to about 1 1/2 inches deep in a large, deep skillet. Heat oil to 375°F. Meanwhile, break up any lumps of coconut and spread out on a baking sheet lined with wax paper. Pat shrimp dry with paper towels. Dip shrimp, one at a time, into batter to coat completely; shake off excess and place on top of coconut. Roll each shrimp in coconut to coat; shake off excess and transfer to a wire rack.

Step 3

Slip shrimp into hot oil, 6 to 8 at a time, and cook for about 1 minute, or until golden brown and crisp; regulate heat to keep temperature at 375°F. Transfer shrimp with a mesh skimmer, slotted spoon or tongs to a paper towel-lined baking sheet to drain. Repeat with remaining shrimp, keeping oil as clear as possible by scooping out debris with skimmer or a small strainer. Transfer shrimp to a serving platter and serve hot with cocktail sauce on the side.