COCONUT SHRIMP EASY RECIPES

Name: Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
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

COCONUT SHRIMP RECIPE - FOOD NETWORK

Coconut Shrimp Recipe - Food Network image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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.
Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
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.
Copyright 2016 Television Food Network, G.P. All rights reserved.

COCONUT SHRIMP RECIPE - FOOD NETWORK

Coconut Shrimp Recipe - Food Network image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 9

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

Steps:

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.
Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
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.
Copyright 2016 Television Food Network, G.P. All rights reserved.

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