Coconut Shrimp
It's a dish that's shrimply irresistible. If you're in the market for a tropical take on a seafood favorite, this shrimp dish does the trick. It's a shell of a meal.
Ingredients
For 10 people
- 1 cup(s) flaked coconut, unsweetened
- 60 jumbo shrimp, peeled and deveined
- 1 teaspoon(s) salt, table
- 1 cup(s) lemon juice from concentrate, canned or bottled
- 1 teaspoon(s) spices, ginger, ground
- 1 teaspoon(s) spices, curry powder
- 2 cup(s) flour, divided
- 1 teaspoon(s) baking powder
- 1 cup(s) 1% milk
- 1/2 cup(s) real cream of coconut
Directions
Marinate shrimp in lemon juice, salt, ginger and curry powder for 1 to 2 hours. Drain well. Prepare batter of 1 1/2 cups flour, baking powder, milk and cream of coconut. Coat shrimp with remaining flour; dip in prepared batter and then dip lightly into flaked coconut. Fry in deep hot oil about 2 to 3 minutes. Fry only about 6 shrimp at a time.
Ready in 1 hour and 20 min
Nutrition facts
- Kcal: 253.33 kcal
- Fibers (g): 1.94g
- Sodium (mg): 529.8mg
- Carbs: 32.68g
- Fat: 8.18g
- Saturated fat (g): 6.67g
- Proteins: 12.8g