Crispy Coconut Shrimp

Crispy Coconut Shrimp

Ingredients

• 16 jumbo (uncooked) shrimp, peeled, but keep the tails on. (Size 16/20)
• 1/2 tsp seasoned salt (your choice)
• 1/4 cup AP flour for coating shrimp
• Oil for frying (use a cheap vegie oil, not Olive or Avocado oil)

Wet Batter

• 1/3 cup AP flour
• 1/4 cup corn starch
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 cup cold club soda (or beer)

Dry Batter

• 3/4 cup panko (Bread Crumbs)
• 1/2 cup shredded coconut sweetened or unsweetened

Instructions

On the bottom side of the shrimp (where it curves in) make two cuts near the top to straighten it out. This will keep the shrimp from curling too much when it is cooked.

Turn the shrimp over and make an incision from the head to the tail, about 3/4 of the way through. This is also when you de-vein the shrimp.

Use the flat of the knife or your hands to flatten the shrimp. When all the shrimp have been cleaned, sprinkle with your favorite seasoning salt and store in the refrigerator.

Get three bowls: In the first one, put about 1/4 cup of AP flour. In the second, mix together the bread crumbs (panko) and shredded coconut for the “dry” batter. Chop the shredded coconut with a knife to make it a little smaller, but keep the general shape. (If you want a cleaner presentation, grind the shredded coconut briefly in a blender first.) In the third bowl, mix together 1/3 cup AP flour, 1/4 cup corn starch, 1/2 tsp baking soda, 1 tsp salt, and about 1/2 cup of cold club soda for the “wet” batter. You may need more or less club soda- it should be a little thinner than pancake batter.

First dust the shrimp in AP flour to make the wet batter stick. Then dip into the wet batter and shake off the excess. Finally dip or roll the coated shrimp into the dry batter and press firmly until nicely coated. Coat ALL the shrimp first, at one time. If you try to do them as you go while frying, you will likely burn the shrimp because you can't work fast enough. The wet/dry batter coated shrimp will store nicely in the fridge until you are ready to cook them.

7.Pour enough oil (2 inches) into a pan to shallow fry the shrimp. Bring it up to about 300 degrees Fahrenheit. You don't want the oil to be too hot or the coconut will burn.

8.Fry in small batches for about 2 minutes on each side or until golden brown. Then remove from oil and dry on a wire rack.

Serve with sweet chili sauce.