Coconut shrimps are where it's at, you will be the most popular one at the potluck if you show up with these bad boys and girls. For this recipe GF substitutes can be used 1:1
Super Yummy Coconut Shrimps
1 lb large shrimp, shelled deveined and butterflied
1 cup all purpose flour + more for dusting
2 tsp baking powder
1 tsp granulated garlic
1 tsp paprika (optional)
1/2 tsp salt
1 egg
1 cup soda water
1.5 cups shredded coconut- unsweetened!
1/2 cup Panko Bread crumbs
1 cup coconut
Oil for frying
Prep your shrimp, peel, devein and butterfly then pat dry and place in the fridge if you are using GF flour or freezer if using traditional flour (GF flour browns much faster).
Make your sauce (see below) and refridgerate.
Preheat your oil, I like to shallow pan fry in abou 1 inch of your preferred high temp oil in a cast iron skillet. In a bowl mix together the flour, bakig powder, garlic, paprika and salt, then add in the egg and water (or milk for a richer flavor). In another bowl, combine the coconut and breadcrumbs. Once your oil is hot, dust the shrimp in plain flour shaking off thee excess then dunk in the batter again removing excess ad press frimly into the coconut.
Once your shrimp is battered, fry them in batches until they are a deep golden brown, turning as needed and place onto a papertowel lined plate to drip.
Serve super fresh with dipping sauce and a lemon wedge!
You can go lots of different routes with the sauce, I like to do mayo, honey, lemon and sambal with some minced fresh garlic mixed in an seasoned to taste with S&P. You can also opt for a store bought sweet chili sauce like mae ploy if desired.
I learned this recipe from shrimp daddy, and he knows about these things!
Happy shrimping!
Nurse Huckleberry
