Coconut Shrimp
Kay Johnson
ingredients
- 2 lbs. medium shrimp, shelled and deveined
- 1 cup flour
- 2 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground red pepper
- 3/4 cup orange juice
- 1/2 cup milk
- 2 large eggs
- 3 cups vegetable oil
- 3 cups shredded unsweetened dried coconut
- 1 cup dry unseasoned breadcrumbs
directions
- 1
Open the shrimp down the back without cutting all the way through to butterfly it, then press flat. In a large bowl, stir together flour, salt, baking powder and red pepper. Whisk in orange juice, milk and eggs. Add the shrimp and let stand for 30 minutes.
- 2
Heat oil in a deep fryer or deep, heavy pot to 365°.
- 3
Remove the shrimp one at a time from the batter and press them into a mixture of the coconut and bread crumbs. Fry in small batches, turning twice to ensure they are golden brown and crispy, about 4 minutes total. Using tongs, remove the shrimp to paper towels to drain.
Source: Kay
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