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Coconut Shrimp
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Preparation time: 30 min. |
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Cooking time: 15 min. |
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Ideal condiment: fruit salsa |
Shopping List
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beer, unsweetened coconut, shrimp |
Food items that are probably in your frig!
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flour, salt, baking powder, cayenne pepper, milk, eggs,
bread crumbs, oil |
Ingredients
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1 cup all-purpose flour |
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2 teaspoons salt |
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1 teaspoon baking powder |
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1/2 teaspoon cayenne pepper |
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3/4 cup beer or club soda |
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1/2 cup milk |
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2 eggs |
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2 pounds medium shrimp, shelled, deveined, tails intact |
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3 cups vegetable oil |
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3 cups shredded unsweetened coconut |
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1 cup bread crumbs |
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Serves 4 |
Step 1
Combine flour , salt, baking powder and cayenne pepper in
a large bowl; mix well. Add to flour mixture, stirring until smooth.
Step 2
Add shrimp to batter, stir to coat. Heat oil to 360˚F in a
deep pot or an electric deep fryer.
Step 3
Combine coconut and bread crumbs on a plate or sheet of
waxed paper. Roll batter-covered shrimp, several at a time, in coconut
mixture.
Step 4
Fry shrimp, turning once, until golden, about 5 minutes.
Drain on paper towels. Repeat with remaining shrimp.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times You can prepare the batter up to 1 hour before ready
to use; cover stir well before coating the shrimp. |
Money Savers Purchase vegetable
oil in economy-size containers for the best buy. Canola, safflower or
corn oil are all suitable choices. Keep the oil away from heat and light
for prolonged storage. |
Serving Variation
For a Caribbean flair, serve these shrimp with a peach or
pineapple salsa seasoned with chopped jalapeños. |
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