Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for frying
- 2 large eggs, lightly beaten
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- Pinch cayenne
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
- Sweet chili or sweet and sour sauce, for dipping
Instructions
- Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
- Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 692 |
| Total Fat | 42 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 29 g |
| Cholesterol | 245 mg |
| Sodium | 555 mg |
Reviews
would like to know after you cook the coconut shrimp can you freeze them. Also can you reheat them in air fryer.
Delicious and easy to make.