Coconut Shrimp

(from Lucianolinda’s recipe box)

Source: Southern Living-Vikki D. Sturm, Rossville, Georgia

Serves 4 people

Categories: Appetizers- snacks

Ingredients

  • 1 lb. unpeeled, large fresh shrimp
  • 1/2 cup cream of coconut
  • 3 Tbsp. cornstarch
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 cup cornstarch
  • 1 1/4 cups flaked coconut
  • 1/2 cup fine, dry breadcrumbs
  • Vegetable oil

Directions

  1. Peel shrimp, leaving tails intact; devein, if desired.
  2. Stir together cream of coconut and next 4 ingredients until smooth.
  3. Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture; drain on a wire rack.
  4. Dredge shrimp in coconut; dredge in breadcrumbs. Place on a baking sheet; cover and chill 1 hour.
  5. Pour oil to a depth of 2 inches into a Dutch oven; het to 375 degrees. Fry shrimp, in batches, until golden. Drain.

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