Easy Coconut Shrimp With A Kick Recipes

Steps:

• In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.

Steps:

• Combine cornstarch, salt and cayenne in a shallow dish.
• Beat egg whites in a mixing bowl until stiff peaks form.
• Place coconut in a zipper bag or on a plate.
• Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
• Coat shrimp with cornstarch mixture.
• Holding each shrimp by the tail dip in egg mixture.
• Coat shrimp with coconut.
• To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
• To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.

Steps:

• Combine cornstarch, salt and cayenne in a shallow dish. Beat egg whites in a mixing bowl until stiff peaks form. Place coconut in a zipper bag or on a plate.
• Make a slit down inner curve of shrimp and press lightly to flatten shrimp. Coat shrimp with cornstarch mixture. Holding each shrimp by the tail dip in egg mixture. Coat shrimp with coconut.
• To PAN FRY: Lightly coat pan with oil. Keep on medium heat. Fry about 1 1/2 to 2 minutes on each side.
• To BAKE: in a 450 degree oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.