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Coconut Shrimp

These pleasantly sweet and crunchy gems from the sea rival any you’ve enjoyed at a restaurant.
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Ingredients

Makes 4 appetizer servings

Prep: 30 min., Chill: 1 hr., Cook: 4 min. per batch

  • 1 pound unpeeled large fresh shrimp
  • ½ cup cream of coconut
  • 3 tablespoons cornstarch
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup cornstarch
  • 1¼ cups flaked coconut
  • ½ cup fine dry breadcrumbs
  • Vegetable oil

Instructions

  • Peel shrimp, leaving tails intact; devein, if desired.
  • Stir together cream of coconut and next 4 ingredients until mixture is smooth.
  • Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture, and drain on a wire rack.
  • Dredge shrimp in coconut; dredge in breadcrumbs.
  • Place on a baking sheet; cover and chill 1 hour.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 4 minutes or until golden.
  • Drain.
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Course; Appetizer / Fish