This Coconut Fried Shrimp Recipe makes a perfect appetizer for parties, but, don't wait for a party to try it. Don't you deserve a treat tonight? This goes well with a Cashew Rice Pilaf or grilled corn on the cob.
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 c. water
White of 1 lg. egg
1 lb. large shrimp - thawed, peeled with tails left on, deveined and patted dry
2 1/2 c. sweetened flaked coconut (7 oz.)
1 c. vegetable oil for frying (or more if needed so it is approx. ¼ inch deep in pan
Mix Batter ingredients in small bowl with fork until blended (it’s ok if some lumps remain) Dip shrimp, one at a time, in batter, then roll in the coconut flakes to coat. Place on waxed paper or cookie sheet. Heat oil in a large skillet (oil will be only about 1/4 inch deep). Heat oil so it’s hot enough that a few pieces of coconut will brown in approx. 1 minute. When hot enough, fry approx. 8 shrimp at a time, 1 minute per side until crisp, golden, and opaque throughout. Remove with slotted spoon and place on paper towels to drain. Serve hot with Dipping Sauce. Makes 8 appetizer servings.
DIPPING SAUCE: 1/2 c. honey
3 tbsp. prepared white horseradish
Mix Dipping Sauce ingredients together and pour into a small serving bowl or individual dishes for each guest.
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