Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut - scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with a dip (like my fresh mango salsa!). As a bonus, this coconut shrimp recipe includes instructions for a gluten-free version (which is just as yummy!), so no one has to miss out. ENJOY!
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- SERVES 4 as an Appetizer
- 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
- 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
- 1 tsp. baking powder
- 1/4 tsp. salt
- optional: 1/4 tsp. cayenne pepper (this will make your shrimp a little spicy)
- 1 egg
- 1/3 cup ice water
- 1/2 cup dry shredded unsweetened coconut
- 1 cup canola or other high-temperature oil for deep-frying
Preparation:
- Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
- Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
- Crack the egg into the flour mixture, then add the ice water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
- Spread coconut over a plate or other dry surface. You'll want this to be right beside the bowl of batter.
- Holding the first shrimp by the tail, dip it into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. Do the same for all the other shrimp. Tip: If you have a helper, you can batter and fry the shrimp in one step. Heat up the oil, then dip and fry as quickly as possible.
- Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of the batter into the oil. If it sizzles and cooks, the oil is ready. If nothing happens, the oil needs more time to heat up.
- When oil is hot enough, drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Note: You'll want to cook the shrimp quickly - in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
- Allow shrimp to cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp have turned a light golden brown. Drain on a clean piece of parchment paper (I find parchment paper works the best, as it doesn't stick to or tear the batter).
- Serve coconut shrimp immediately - either alone, or with a dip, such as Thai Sweet Chili Sauce (available by the bottle in Asian stores and some grocery stores), or with my Fresh Mango Salsa Recipe. Note: If you're not serving the shrimp right away, keep them in a warm oven until it's time to eat. ENJOY!
