Coconut Shrimp Recipe
Five large succulent shrimp rolled in a light tempura batter with shredded coconut then golden fried.
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Ingredients
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Shrimp
Tempura Batter
Coating
Frying
Method
Preparation
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
Tempura Batter
- 2
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water while stirring gently until the batter is smooth and slightly thick. Avoid over-mixing.
Coating
- 3
Prepare the Coating
In a shallow dish, combine the shredded coconut and panko breadcrumbs. Mix well to distribute evenly.
Frying
- 4
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat and Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Then, roll the battered shrimp in the coconut and panko mixture until well coated. Carefully place the coated shrimp into the hot oil, a few at a time, to avoid overcrowding. Fry for 2-3 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
Serving
- 6
Serve
Serve the coconut shrimp hot with your choice of dipping sauce, such as sweet chili sauce or a mango salsa.
