Coconut Shrimp

Coconut Shrimp

Serves 2-3 people

Ingredient List

20 fresh shrimp peeled
2 cups flour
2 1/2 cups unsweetened coconut
3 eggs
1/4 cup cream
3 tsp salt
Sprinkle of cayenne pepper
8 cups canola oil

Utensils

3 bowls
1 baking sheet lined with parchment
1 whisk
Sauce pan for frying
1 pair of tongs
1 plate with paper towel

Heat oil in saucepan to 350 F (180 C)

Place flour, salt and cayenne pepper in one bowl and give it a gentle mix. In another bowl, whisk together eggs and cream. Place the coconut in the remaining bowl.

Take a few pieces of shrimp and toss around in flour mixture till coated. Next dip the shrimp into the egg batter, then place shrimp in coconut and toss around until covered. Place on baking sheet. Repeat for the rest of the shrimp.

Place a few pieces of shrimp in fryer and let cook for 2 or 3 minutes. Then transfer shrimp to plate and add salt to taste. Repeat until all shrimp is cooked.

Serve immediately.