Crispy Coconut Shrimp
By: Mr. Food
Add a tropical taste to your shrimp with this easy and delicious appetizer from Mr. Food. It's a great appetizer for a dinner party and can be the perfect main course with the addition of rice.
Notes
Serving Tip: Served with a sweet-and-sour dipping sauce, these make wonderful appetizers. Or serve ’em with wild rice for a scrumptious company-fancy main dish.
About Mr. Food: Art Ginsburg, a.k.a Mr. Food, was the first TV chef to promote practical, “anybody can do it” cooking and food preparation solutions. After years of sharing his unique brand of quick ’n’ easy food tips and recipes with viewers across the country, Mr. Food continues to find fresh ideas for cooking up fun in the kitchen.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon ground red pepper
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoon water
- 2 1/2 cup sweetened flaked coconut
- 1 pound large shrimp, peeled and deveined, with tails left on
- 2 cup vegetable oil
Instructions
- In a shallow dish, combine flour, sugar, ground red pepper, and salt; mix well.
- In a medium bowl, beat together the eggs and water. Place coconut in another shallow dish. Coat shrimp in flour mixture then dip in egg mixture. Roll in coconut, pressing it firmly onto both sides of the shrimp to coat completely.
- In a large saucepan, heat oil over medium heat. Cook shrimp, in batches, for 1-1/2 to 2 minutes, or until golden, turning once during cooking. Drain on a paper towel-lined platter. Serve immediately.