Coconut Shrimp

Method10 steps

1. 1

   Step 1: On a large plate, combine all the unsweetened coconut, sweetened coconut and cornflake crumbs (1 cup) with ½ tsp of the divided salt (½ tsp) and ground pepper to taste. Keep this dry coating ready.

   Uses 1 cup unsweetened coconut flakes · 1 cup sweetened coconut flakes · 1 cup cornflake crumbs · ½ tsp salt for the coconut coating · Freshly ground pepper, to taste

2. 2

   Step 2: Crack all four eggs into a bowl and beat well with the remaining ½ tsp salt. Keep this egg wash separate from the dry coating.

   Uses 4 large eggs · Remaining ½ tsp salt for the egg wash

3. 3

   Step 3: Spread all the dredging flour (1 cup) on another large plate. Set out a separate tray for the coated raw shrimp and a rack or paper-towel-lined tray for the cooked shrimp.

   Uses 1 cup all-purpose flour for dredging

4. 4

   Step 4: Use raw peeled, deveined shrimp (2 lb) with their tails left on. Dredge each in flour and shake off excess, then dip in the prepared egg wash. Lay it in the coconut coating and gently press coating over all sides; do not shake it off. Set all the coated shrimp on the raw-shrimp tray. Discard unused flour, egg wash and coating that have touched raw shrimp.

   Uses 2 lb raw extra-large shrimp, peeled and deveined with tails left on · Enough prepared flour to dredge the shrimp · Enough prepared egg wash to cover the shrimp · Enough prepared dry coating to cover the shrimp

5. 5

   Step 5: Add enough vegetable oil to a large high-sided frying pan or casserole for an approximately ¾-inch depth. With all the shrimp coated, heat the oil over medium heat, watching it closely.

   Uses Oil for an approximately ¾-inch frying depth

6. 6

   Step 6: Check with a thermometer that the oil is around 350°F / about 175°C. Adjust the heat as needed before adding shrimp and maintain that temperature as batches cook.

   Uses All the frying oil in the pan

7. 7

   Step 7: Add a first batch of coated shrimp without crowding the pan. Fry the first side for about 1–2 minutes, checking from 1 minute, until the coating is crisp and golden.

   Check the first shrimp face · 1 minUses The first batch of coated shrimp, separate from discarded coating supplies · All the hot frying oil

8. 8

   Step 8: Using rubber-tipped tongs, gently turn each shrimp by its tail to protect the coating. Fry the second side for about 1–2 minutes, checking from 1 minute, until golden and crisp on both sides and the shrimp flesh is pearly-white and opaque throughout. Continue as needed to cook the centres through.

   Check the second shrimp face · 1 minUses All the current first batch and pan oil

9. 9

   Step 9: Lift the fully cooked first batch onto the clean draining rack or cooked-shrimp tray, leaving the oil in the pan. Repeat with the remaining coated shrimp in uncrowded batches, keeping the oil around 350°F and frying about 1–2 minutes per side with a check from 1 minute. Require crisp golden coating and opaque cooked flesh in every batch, then drain. Keep unused frying oil separate from the cooked shrimp.

   Uses The cooked first batch and its frying oil · Any remaining coated shrimp, separate from the discarded raw-contact coating supplies

10. 10

    Step 10: Serve the crisp coconut shrimp promptly in six portions, with ready mango habanero hot sauce for dipping.

    Uses All the drained finished shrimp, separate from unused frying oil · Ready mango habanero hot sauce for serving, as needed