When my brother in law got married, he had coconut shrimp at the reception. This was probably close to 4-5 years ago now. . .but I still remember that shrimp. I don't normally like sea food, unless you count tuna. . .from a can. but that shrimp was AMAZING. I loved it, and I've wanted it ever since.
so I gave it a try. Was it great? No. Was it good? Yes. It just wasn't that amazing shrimp that I've built up in my mind for the past few years.
- 1 egg
- 1/2 C flour
- 2/3 C milk
- 1 1/2 tsp baking powder
- 1/4 C flour
- 2 cups flaked coconut
- 24 shrimp
- oil for frying
In a medium bowl, combine egg, 1/2 cup flour, milk and baking powder. Put the 1/4 cup flour and coconut in two separate bowls. HOld shrimp by tail and dredge in flour, shaking off the excess. Dip in batter, allowing excess to drip off. Roll in coconut, and place on a baking sheet lined with wax paper. Refridgerate for 30 minutes. heat the oil in a deep fryer. Fry shrimp in batches: cook, turning once for 2-3 minutes, or until golden brown. Using tongs, remove to drain on a paper towel.
Here's what I've changed in the recipe. I sent the coconut through my food processor to make it a little finer, it hopes that it would stick better to the shrimp, and not become black burned coconut in my oil. I deep fried the first few, then decided to pan fry the rest. That worked MUCH better I thought. I didn't lose as much coconut off the shrimp.
Next time I make it, I'm going to use Tempura batter instead of the batter in the recipe, and I'm going to use coconut milk. I think that was what was missing from this--a strong coconut taste.
A good dipping sauce would be a spicey mango something. We mixed mustard with apricot preserves, but mango would be MUCH better.
And yes, it was good enough that I'm going to make it again!