WEEKDAYS 1e|12c|p

Coconut Shrimp

Mai Tai Clinton Kelly
These coconut shrimp will help turn your appetite into a tropical resort. A great way to start your meal!
skill level
Easy
time
1-30min
servings
cost
$
Contributed by :
These coconut shrimp will help turn your appetite into a tropical resort. A great way to start your meal!
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ingredients
  • 20 Large shrimp (peeled and deveined)
  • 2 cups Desiccated coconut (unsweetened flaked)
  • 3 Eggs (lightly beaten)
  • 2 tablespoons Coconut milk
  • 1 cup Flour
  • 3 tablespoons Garlic powder
  • vegetable oil for frying
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat grill to medium high heat.
  • 2
    3 Eggs (lightly beaten)
    2 tablespoons Coconut milk
    1 cup Flour
    3 tablespoons Garlic powder
    Blend garlic powder with flour. In a separate bowl, beat eggs with coconut milk.
  • 3
    2 cups Desiccated coconut (unsweetened flaked)
    Set up dredging station in three shallow dishes: the first with the flour mixture, the next with the egg mixture, and the third with the desiccated coconut.
  • 4
    vegetable oil for frying
    In a large Dutch oven heat oil to 350F degrees.
  • 5
    20 Large shrimp (peeled and deveined)
    Dredge shrimp in flour mixture and shake off excess flour. Next, dip shrimp in egg mixture and then coconut and transfer to oil.
  • 6
      
    Fry shrimp until they are golden brown and serve immediately. Be careful that the coconut does not burn. 
  • 7
      
    Serve with Mango-Orange Sauce
 
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