These coconut shrimp will help turn your appetite into a tropical resort. A great way to start your meal!
- 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
- Preheat grill to medium high heat.
- Blend garlic powder with flour. In a separate bowl, beat eggs with coconut milk.
- 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.
- In a large Dutch oven heat oil to 350F degrees.
- Dredge shrimp in flour mixture and shake off excess flour. Next, dip shrimp in egg mixture and then coconut and transfer to oil.
- Fry shrimp until they are golden brown and serve immediately. Be careful that the coconut does not burn.
- Serve with Mango-Orange Sauce