Coconut Shrimp
These pleasantly sweet and crunchy gems from the sea rival any you’ve enjoyed at a restaurant.
Ingrediënten
Makes 4 appetizer servings
Prep: 30 min., Chill: 1 hr., Cook: 4 min. per batch
- 1 pound unpeeled large fresh shrimp
- ½ cup cream of coconut
- 3 tablespoons cornstarch
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 cup cornstarch
- 1¼ cups flaked coconut
- ½ cup fine dry breadcrumbs
- Vegetable oil
Instructies
- Peel shrimp, leaving tails intact; devein, if desired.
- Stir together cream of coconut and next 4 ingredients until mixture is smooth.
- Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture, and drain on a wire rack.
- Dredge shrimp in coconut; dredge in breadcrumbs.
- Place on a baking sheet; cover and chill 1 hour.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
- Fry shrimp, in batches, 4 minutes or until golden.
- Drain.
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