Thursday, September 24, 2009

Coconut Shrimp Recipe-3

Coconut Shrimp Recipe-3

A great coconut shrimp recipe to try !

  • 1 pound large shrimp
  • 1/2 cup dry sherry
  • 1 teaspoon curry powder
  • 1 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/2 cup milk
  • 3/4 cup shredded coconut
  • 3/4 cup dry breadcrumbs
  • vegetable oil for frying
  • 3 cups hot cooked basmati rice
  • Mango chutney (optional)


Peel Shrimp, leaving tail shell; devein. Butterfly Shrimp by cutting almost all the way through along vein side.
Combine sherry and curry powder; marinate Shrimp in sherry mixture in refrigerator 30 minutes.
Combine 1/2 cup flour, cornstarch, baking powder, and milk in small bowl; stir until batter becomes thin and smooth. Combine coconut and breadcrumbs in rectangular dish. Coat Shrimp in remaining 3/4 cup flour, then batter, then coconut mixture. Let stand 20 minutes before cooking.
Heat 1 inch oil to 350 degrees in heavy pan with 3-inch side rim. Fry Shrimp until golden; do not crowd in pan. Drain on paper towels. Serve Coconut Shrimp with rice and with mango chutney, if desired.

shrimp-in-coconut-milk recipe

1 comment:

Harold Fowler said...

Ddue that is like way cool man.