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Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut - scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with sweet chili sauce or my own fresh mango dip (see recipe for link). Note that this coconut shrimp recipe also includes instructions for a gluten-free version, so no one has to miss out. ENJOY!
INGREDIENTS
- 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
- 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 to 1/2 tsp. cayenne pepper, to taste
- 1 egg
- 1/3 cup ice water, or cold water
- 1/2 cup dry shredded unsweetened coconut (baking-type)
- 1 cup coconut oil, OR canola, corn, or other high-temperature oil for deep-frying
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