Coconut Shrimp Recipe
Hand-dipped in a light tempura batter and encrusted in coconut, served with a spicy dipping sauce.
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Ingredients
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Coconut Shrimp Ingredients
Method
Cooking Directions
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the ice-cold water while whisking until a smooth batter forms.
- 2
Coat the Shrimp
Dip each shrimp into the batter, allowing any excess to drip off. Then, roll the batter-coated shrimp in the shredded coconut until fully covered.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully place the coated shrimp in the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Serve the coconut shrimp hot with a spicy dipping sauce of your choice.
