Coconut shrimp with pina colada dipping sauce
An ingredient you’ll often find in Caribbean recipes is coconut. The following recipe tastes very much like Red Lobster’s coconut shrimp. The first time hubby and I made these, we made a huge mess in the kitchen! The coconut shrimp tasted great, but we had trouble with the later batches – the batter wouldn’t stay on the shrimp. The addition of bread crumbs helped. Keep this in mind. If after the first few shrimp, you encounter the same problem we did, try adding a few more bread crumbs to your coconut.
Do you know how to butterfly shrimp? You’ll need large shrimp for this. Peel the shrimp, leaving on the tails. With a sharp knife, cut along the top of the shrimp, where the vein is. Cut about half way through the flesh, being careful not to cut all the way through. Remove the vein. Open the shrimp where the cut is, and flatten out the shrimp.
Holle’s Coconut Shrimp recipe
What you’ll need:
- 1 pound large shrimp, butterflied
- 1 ½ cups flour
- 1/2 cup cornstarch
- 1 cup milk
- 1 beaten egg
- 1 tablespoon oil
- 1 ½ cups sweet coconut
- ½ cup fine breadcrumbs
- peanut oil for frying
Directions: Rinse shrimp and pat dry. Set aside.
Blend together flour, cornstarch, milk, egg, and oil.
Spread coconut and crumbs out in a thin layer on a cookie sheet.
Dip shrimp in batter, then roll in coconut. Place prepared shrimp on a plate and refrigerate for 30 minutes.
Fry shrimp, a few at a time, in peanut oil that has been heated to 350-360 degrees. Fry until brown. Drain shrimp on wire racks or paper towels.
Serve with Holle’s Pina Colada Dipping Sauce.