LOCATION: Recipes >> Mexican >> Coconut Shrimp
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Coconut Shrimp
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Coconut Shrimp (Camarones Con Coco)
2 cups coconut milk, homemade or from a can
1 egg, beaten
24 jumbo shrimp, peeled and cleaned
1/2 cup unsweetened shredded coconut
1/2 cup sweetened shredded coconut
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon adobo
1/4 cup corn oil
Combine the coconut milk and egg in a large bowl. Add the shrimp
and marinate for 30 minutes. Blend the remaining ingredients,
except the corn oil, by pulsing a few times in a food processor.
Drain the shrimp and discard the marinade. Dredge the shrimp in
the coconut-four mixture. Heat the oil and fry the shrimp until
golden brown on both sides. Drain on paper towels
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