Tuesday, April 28, 2009
My 17 year old son fell in love with a Coconut Shrimp dish he had and has since been hassling to try and duplicate the recipe.
After several months of trying, I finally found one that met his approval and that he declared to be "the one."
Fortunately, the rest of the family agreed and it is now the only Coconut Shrimp recipe I use.
- 2 pounds large shrimp, shelled, devein, leaving tail on
- 1 cup flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 cup ice water
- 2 tablespoons vegetable oil
- 2/3 cup grated coconut
- 1 1/2 teaspoons curry powder
Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture. Fry coconut shrimp in hot fat, about 370° until golden. Coconut shrimp serves 4 to 6.
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