Crispy Coconut Shrimp
Crispy Coconut Shrimp. Discover our recipe.
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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.
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