Coconut Shrimp

I love coming up with party foods – something simple but it has got to taste good. I am a big fan of shrimp, and I have eaten Coconut Shrimp as an appetizer at a few restaurants in the States and have loved it! So when I had to come up with a non-veg finger food option, I went with shrimp! I bought some fresh shrimp, so I had to clean and de-vein the whole lot before I could cook it. I don’t recommend the precooked ones for this, cause when you fry those, they get harder and definitely won’t taste great!

Fresh shrimp: De-veined!!!
Breadcrumbs: Enough to coat the shrimp
Buttermilk: 1/2 cup
Coconut flakes: Enough to coat the shrimp. I used some dessicated coconut.
Oil to fry
Marinara or Thousand Island dressing – dipping sauce

Wash and de-vein the shrimp and set aside, this does require patience and time, so having the TV on, or talking to someone f2f and not the phone (unless handsfree) helps. The next and almost final step is the batter. I left the tails on for the look 🙂

Mix some salt into the breadcrumbs. Dip each shrimp in the butter milk and then coat it with the crumbs, and then do a quick dip into the buttermilk, don’t dip it too much cause you will loose the crumbs sticking to it, and then evenly coat the shrimp with the coconut flakes. I pressed the flakes on to the shrimp, so I got a thick coating of flakes.

Heat some oil in a wok or fy pan, and deep fry the shrimps on medium low flame. If it’s too high it will quickly burn the flakes, and you don’t want that. So on medium heat, cook the shrimp, so it evenly cooks on the inside and the coating gets a nice golden brown. I had to change the oil twice because I was frying about a kilo in this particular situation, so if you are making a large batch, make sure you have a lot of oil.

Drain on paper towels and serve hot with some marinara sauce or thousand island dressing as a dipping sauce. I made this an hour before the event, so I placed them in a warm oven for a few mins prior serving and it was just fine.

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