Coconut Shrimp
2015-12-24 01:22:46
Yields 20
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Ingredients
- ½ cup flour
- 1 Tbsp garlic salt
- tsp cayenne
- 2 eggs, lightly beaten
- 1 ½ cup sweetened shredded coconut
- 20 raw shrimp (16 to 20 per lb), shelled
- 20 wood skewers, about 15 cm (6 inches) long
- Salt and pepper
Instructions
- 1. Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
- 2. In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
- 3. Thread 1 shrimp on each skewer.
- 4. Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
- 5. Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
- 6. Serve immediately.
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Coconut Shrimp