Coconut Shrimp

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Preparing this recipe can get messy if you don’t keep your coconut fresh—make sure that you have plenty of extra. We suggest that you make a big batch of Coconut Shrimp, freeze what you don’t use, and pull them out as needed. A great appetizer!

Servings:

Approx. Prep Time:

45 min.

Approx. Cook Time:

10 min.

Ingredients

1/2 cup Seafood Breader

3/4 cup water

1 1/2 tsp curry powder

1 pound large shrimp, peeled and deveined (tails still attached)

1/4 cup flour

2 cups coconut (plus more if needed)

Oil for frying

Directions:

In medium bowl, combine water, House-Autry Seafood Breader and curry powder; mix well to form a batter; set aside. Sprinkle coconut onto a sheet pan and set it beside the batter mix.
Place flour into a resealable plastic bag; add shrimp, seal and shake to lightly coat.
Holding shrimp by the tail, remove shrimp from plastic bag; shake off excess flour. Dip dredged shrimp into batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
In a deep fryer, heat oil to 350°F. Fry shrimp in batches for 2 to 3 minutes, or until golden brown. Remove shrimp and drain on paper towels. Serve warm with your favorite dipping sauce.

Nutrition Information* (click for full nutrition info)

*Nutrition analyses based on ESHA Research databases

Meal Suggestions:

Try dipping coconut shrimp in this fruity sauce. Combine 1/2 cup apple jelly, 1/2 cup pineapple or apricot preserves, 2 heaping tbsp prepared horseradish, 1 tsp dry mustard and 1/4 tsp pepper. Mix well and refrigerate overnight.