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Monday, August 1, 2011

Coconut Shrimp Recipe 2

Coconut Shrimp Recipe 2
Try this great coconut shrimp recipe...great tasting and crispy !

Coconut Shrimp Recipe 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

Coconut Shrimp Recipe Instructions

1. Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
2. Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper (if using).
3. 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).
4. Spread coconut over a plate or other dry surface. You'll want this to be right beside the bowl of batter.
5. 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.
6. 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.
7. 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).
8. 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
9. Serve coconut shrimp immediately - either alone, or with a dip, such as Thai Sweet Chili Sauce 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. This amazing coconut shrimp recipe is ready to serve....nice taste !

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