How to Deep Fry Coconut Shrimp

Coconut shrimp invokes the images of white sand beaches, crystal blue water and beautiful resorts. A dish which originated in the tropics, coconut shrimp combines the sweetness of coconut and the savory and, many times, spicy flavor of fried shrimp. To deep fry coconut shrimp, follow these steps.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Shrimp
• Beaten eggs
• Shredded coconut
• Breading material, such as breadcrumbs or pre-packaged mix
• Flour
• Dry flavorings, such as cayenne, paprika or red pepper
• Wet flavorings, such as hot sauce or coconut milk
• Deep fryer
• Cooking oil
• Several bowls
• Paper plates
• Tongs and spoons
• Paper towels
• Dipping sauce
• Lemon slices for garnish

1. Collect the ingredients. Peeled and de-vein; leave tails attached. The breading station will include beaten eggs, coconut and breading material. Use breadcrumbs or pre-packaged breading mix. Add an optional flour station for a denser crust. Add seasonings to the breading or the eggs. As an option, add cayenne, paprika or red pepper to the dry ingredients; add hot sauce or coconut milk to the beaten eggs.

2. Heat the oil in the deep fryer to 350 to 375 degrees F. The actual temperature depends on the size of the shrimp and the number of shrimp cooked at the same time; the oil temperature should be hotter if more shrimp are cooked at the same time. Do not exceed 375 degrees F.

3. Bread the shrimp. If using flour, dredge the shrimp first in flour; then dip into the beaten egg mixture. Shake the extra egg off of the shrimp and then coat the shrimp in the coconut breading material. Be very generous with the breading mixture; it should be very sticky. Prepare several shrimp at once so they will cook together in the deep fryer.

4. Place the shrimp carefully in deep fryer. Cook approximately 1 to 4 minutes until the shrimp are golden brown. Actual cooking time depends on the size and number of shrimp, the oil, the breading material and the deep fryer. Stir the shrimp to prevent sticking.

5. Remove the shrimp with a slotted spoon when they are golden brown. Drain well on paper towels. Serve with a dipping sauce, like a spicy Asian or horseradish sauce. Garnish with lemon slices.

Tips & Warnings

• To keep coconut shrimp from sticking to the deep fryer basket, add shrimp to the basket after the basket has been lowered into the hot oil.
• Experiment with coconut shrimp dipping sauces. Consider serving with two or three different sauces so diners can choose their favorite.
• Always follow food and kitchen safety rules. Prevent cross-contamination when working with raw eggs; wash hands and surfaces with soap and hot water and dry with paper towels. When working with hot oil, always have a fire extinguisher available. Never allow children near a deep fryer while cooking.
• Always follow the manufacturer's instructions when operating a deep fryer.
• Always unplug an empty deep fryer.

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