Coconut Crunchy Shrimp Dinner Recipe
Jumbo Shrimp · Tempura Batter · Coconut Breading Mango Habanero Sauce
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Ingredients
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Coconut Crunchy Shrimp Ingredients
Method
Preparation Steps
- 1
Prepare the Tempura Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the ice-cold water while stirring until the batter is smooth and has no lumps.
- 2
Coat the Shrimp
Dip each jumbo shrimp into the tempura batter, allowing excess batter to drip off. Then roll the batter-coated shrimp in the shredded coconut until fully coated.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully add the coconut-coated shrimp to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove the shrimp and drain on paper towels.
- 5
Serve
Arrange the crispy coconut shrimp on a serving platter and drizzle with mango habanero sauce. Serve immediately.
