The Vibrant Caribbean Pot: Island Style Coconut Shrimp
Published Tuesday, August 26, 2014 7:29AM EDT Last Updated Tuesday, August 26, 2014 8:50AM EDT
Island Style Coconut Shrimp
- 2 eggs
- 3 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dice scotch bonnet pepper (optional)
- 1 lb shrimp (16-20)
- 1-1/4 cups coconut flakes (sweetened)
- vegetable oil, for frying (about 3-4 cups)
*If you don't want the kick of the scotch bonnet pepper, you can use fresh ground black pepper.
- Peel, devein and wash the shrimp in cool water and pat dry with paper towels.
- Leave the tail part still intact for presentation purposes (and for handling).
- Then using a paring knife, cut a deeper slit along the same line as it was deveined (around the natural curve) to butterfly the shrimp. The idea is to cut deep enough, but not cut all the way through.
- Next up we'll make the batter. In a bowl, place the eggs, salt, pepper, diced scotch bonnet and flour.. then give it a good whisk. You should have a smooth, but runny batter.
- The next step is to set up a sort of assembly line with the cleaned shrimp, coconut flakes (on a plate) and the batter.
- Line a baking sheet with parchment paper so you can place the shrimp on there as you batter them. The idea is to batter all the shrimp before you start, as they will cook very fast and you may not be quick enough when frying.
- Holding each shrimp by the tail we left back when cleaning, dip them into the batter (coat evenly), then pat onto the coconut flakes. You may need to pat it on a bit to stick properly.
- Then place the now-coated shrimp onto the parchment lined baking sheet. Repeat until all the shrimp are coated.
- Heat the vegetable oil to about 375°F (190°C).
- Start adding the shrimp (about 5-6 at a time) and try not to overcrowd the pan. They will start curling and change color as they cook.
- Cook for 1-2 minutes on each side, then take out and drain on paper towels to get rid of the excess oil.
*This coconut shrimp is best enjoyed hot. However, you can cover them with plastic wrap and store in the fridge for about 4 hours. Then heat in a warm oven at 350F/180C oven until crisp and hot, about 6 minutes.
Enjoy with a zesty mango dip, recipe at: www.caribbeanpot.com