Coconut Shrimp

Name: Coconut Shrimp
Cook time: 30 min
Total time: 30 min
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

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 6

Author : Food Network Kitchen

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Ingredients

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Vegetable oil, for frying2 large eggs, lightly beaten1 1/2 cups all-purpose flour3/4 cup cornstarchPinch cayenneKosher salt and freshly ground black pepper1 1/2 cups shredded sweetened coconut1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removedSweet chili or sweet and sour sauce, for dipping

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Instructions

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Step 1

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.

Step 2

Meanwhile, put the eggs in one shallow dish. Whisk together the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.

Step 3

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.