Coconut Shrimp Recipe
Hand-battered jumbo shrimp, with our house-made sweet and sour sauce.
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Ingredients
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Shrimp
Batter
Sweet and Sour Sauce
Cooking
Method
Prep the Shrimp
- 1
Season the Shrimp
In a bowl, season the peeled and deveined jumbo shrimp with salt and black pepper. Mix well and set aside to marinate for about 15 minutes.
Prepare the Batter
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, eggs, and milk. Whisk until smooth. In a separate bowl, place the coconut flakes. This will be used for coating.
Make the Sweet and Sour Sauce
- 3
Combine Sauce Ingredients
In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, soy sauce, and pineapple juice. Mix well and bring to a simmer over medium heat for about 5 minutes, stirring occasionally. Once thickened, remove from heat and set aside.
Fry the Shrimp
- 4
Heat the Oil
In a large frying pan or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Shrimp
Dip each shrimp into the batter, allowing excess to drip off, then roll it in the coconut flakes until fully coated.
- 6
Fry the Shrimp
Carefully place the coated shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Serve
- 7
Plate the Dish
Arrange the fried coconut shrimp on a serving platter and serve immediately with the sweet and sour sauce on the side for dipping.