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Coconut shrimp are crispy, golden, and slightly sweet. This easy finger food is perfect for any party and completely irresistible when served with my 3-ingredient dipping sauce.
👉️ Get the recipe and more tips at the link in my bio (or do a search on Google for "Yellow Bliss Road Coconut Shrimp")
https://www.yellowblissroad.com/easy-homemade-coconut-shrimp-recipe/
COCONUT SHRIMP
Makes 8 appetizer-sized servings
INGREDIENTS
1 pound raw extra large/jumbo shrimp thawed, peeled and deveined, tail-on
1 ½ cups shredded sweetened coconut
1 ½ cups all-purpose flour divided
3/4 cup cornstarch
1 teaspoon sea salt
2 large eggs
Vegetable oil for frying
Dipping Sauce:
1/2 cup pineapple preserves
1/2 cup chili sauce
1 teaspoon jarred horseradish
INSTRUCTIONS
1. Lay shrimp out on a flat surface and pat dry with paper towels.
2. Add the ½ cup of flour to a medium sized mixing bowl.
3. Add eggs to another bowl and lightly whisk.
4. Add coconut, 1 cup flour, cornstarch, and salt to a third bowl and mix until combined.
5. Dredge shrimp through the coating station, one at a time: First in the plain flour, shaking lightly to remove excess. Dredge through the egg and let excess drip off. Finally coat in the coconut mixture, pressing firmly and coating thoroughly.
6. Heat 3-4 inches of oil to 350 degrees in a large pot or Dutch oven.
7. Gently drop shrimp into preheated oil one at a time, careful not to over-crowd. Fry until golden; about 3 minutes. Repeat with the remaining shrimp in batches.
8. Once golden, place shrimp on a paper towel covered surface, or use a rack placed over a baking sheet.
9. Add dipping sauce ingredients to a bowl and mix until combined.
10. Serve shrimp with dipping sauce, if desired.
NOTES
While frying the shrimp gives you the crunchiest and crispiest results, you can make them in the oven or air fryer as a lighter option. Head over to my website to get the instructions.
#coconutshrimp #friedshrimp #shrimprecipe #shrimprecipes #shrimp🍤
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