These Fried Coconut Shrimp are plump, juicy, and crispy! Serve with a sweet chili sauce or a lemon garlic aioli.
INGREDIENTS
- 1 lb large shrimp (peeled and deveined, with tails on)
- 2 teaspoons salt
- 1 large egg
- 2 tablespoons water
- 1/3 cup all-purpose flour
- 1 cup shredded unsweetened coconut
- vegetable oil (for frying)
DIRECTIONS
- Add the salt and 1 cup of water to a bowl and stir until the salt has dissolved. Add the shrimp to the bowl of brine water, and let soak for 10 minutes.
- In a small bowl, whisk the egg and water together until smooth, and then add the flour and whisk until the batter is free of lumps.
- Preheat a deep skillet with about one inch of oil until it reaches 360°F. Line a wire rack with paper towels.
- Fill a small bowl with the shredded coconut.
- Rinse the shrimp in cold water. Drain, and use paper towels to pat the shrimp dry.
- Hold each shrimp by the tail and dip it in the batter to coat it evenly. Let excess batter drip off, and then place the shrimp in the bowl of shredded coconut. Scoop some coconut on top of the shrimp and pat it into the shrimp, so it sticks. Transfer to a tray and repeat with the remaining shrimp.
- Gently lower the coconut-covered shrimp into the hot oil and fry until golden brown (about 2-3 minutes). Work in batches, if necessary, to avoid overcrowding and soggy shrimp. Flip them over mid-way through so they brown evenly.
- Drain the shrimp on the prepared rack.
- Serve while hot with a sweet chili or lemon garlic aioli dipping sauce.
Please follow and like us:
