Coconut Shrimp

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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

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