Deep-Fried Coconut Shrimp
photo by kellychris
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 eggs, beaten to blend
- 1 1⁄2 teaspoons cayenne pepper
- 1 teaspoon seasoning salt
- 1 cup all-purpose flour
- 3 cups dried breadcrumbs
- 1 cup shredded coconut
- 24 uncooked large shrimp, peeled,tails left on and deveined (about 1 ½ lbs total)
- vegetable oil, for deep-frying
-
Pineapple Plum Sauce
- 2 (8 ounce) cans crushed pineapple, drained
- 1 (6 ounce) jar plum sauce
directions
- Combine eggs, cayenne and seasoning salt in shallow pan.
- Place flour in another shallow pan.
- Combine breadcrumbs and coconut in third pan.
- Dredge shrimp in flour, shaking off excess.
- Holding shrimp by tail, dip into eggs and then roll in breadcrumb mixture, coating thoroughly.
- Heat oil in deep-fryer.
- Add shrimp in batches (do not crowd) and fry until golden-brown, about 3 minutes.
- Transfer to paper towels to drain.
- Serve immediately with sauce.
- For Pineapple Plum Sauce: Combine pineapple and plum sauce in small bowl.
- Refrigerate until ready to use.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.