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.