Coconut Shrimp
Ingredients
- 2 pounds fresh shrimp
- 1 cup cornstarch
- 1 cup cream of coconut
- 3 Tbsp. lime juice
- 2 cups flaked coconut
- Vegetable oil
Instructions
- Peel shrimp and coat each one with cornstarch
- Combine cream of coconut and lime juice and dredge shrimp through this mixture
- Coat each piece of shrimp with flaked coconut
- Heat vegetable oil in a deep fat fryer or deep skillet and fry until golden brown
Notes
Coconut cream and flakes are very high in fat
However, you can't really have Coconut Shrimp unless you use coconut
If you would really like to avoid the coconut cream, you could use the actual milk from a fresh coconut
The milk still contains lots of fat but nowhere near as much as coconut cream
You will still get some of the flavor and cut down on the fat
If you do use the fresh coconut milk, add a little sugar or corn syrup to make up for the added sugar in the coconut cream