Coconut Shrimp, easy and delicious!

 Hi everyone! Today's recipe is a remake of one of my old videos. (old video was removed) Hope you like it! 

  • 1 lb medium shrimp (cleaned, peeled and deveined)
  • 1 cup flour
  • 1 ½ cup dry breadcrumbs
  • ½ cup shredded coconut
  • ½ cup coconut milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp crushed red pepper
  • 1 egg
  • +Vegetable Oil for frying

In a large bowl combine the egg, coconut milk, 3 tablespoons of flour, season this mixture with salt, ground black pepper and crushed red pepper to taste,  mix well until you get a smooth batter. If your batter is too thick, feel free to add  3-4 tablespoons of water to thin it out a bit.)

In another bowl, combine the rest of the flour with salt and ground black pepper to taste.

In another bowl, combine the dry breadcrumbs with the Shredded coconut.

Coat the shrimp with the flour mixture on all sides, shake to remove the excess flour, then dip them in the Coconut milk batter, make sure they are well soaked with the batter, shake again to remove the excess batter, then transfer them to the breadcrumbs mixture and coat them with the breadcrumbs mixture on all sides. Press down the breadcrumbs-coconut mixture onto the shrimp.  Keep on repeating these steps until you are done.

Refrigerate them for at least 10 minutes before frying them. ( i like to refrigerate them for one hour so the coconut will stay on the shirmp! but 10 minutes is good enough!)

After an hour or so, preheat plenty of oil to a temperature of 350ºF (180ºC). Fry the shrimp for about 2 - 3 minutes or until they are cooked and golden brown on all sides. Flip them only once while they are cooking. (Shrimp cook fairly soon, so do not cook them!) 

Once they are cooked, remove them from the oil and place them on paper towels.

Serve with your favorite sauce!