Recipe: Coconut Shrimp

Coconut Shrimp

1 lb shrimp; shelled and deveined*
8 oz shredded coconut
1 egg
3/4 cup milk
1/4 cup firmly packed light brown sugar
1 1/4 cup all-purpose flour
3 cup vegetable oil for frying

Cut each shrimp in half lengthwise.

Place the shredded coconut in a shallow bowl.

In a small bowl, combine the egg, milk and sugar, beating until well blended. Gradually work in the flour, beating with a rotary mixer until smooth.

Pour 1 inch of oil into the pan** and heat it to 375F.

Dip each shrimp half in the egg mixture, then in the coconut (it should be thoroughly coated), then fry in hot oil for 5 minutes, or until golden brown.

The shrimp can be reheated in a 350F oven for 5 minutes: they should be served hot.

*The best shrimp to use for this recipe are mediums, which come 20 to a pound.

**The shrimp can be fried in wok, a deep saucepan, or an electric frying pan.

Yield: 6 servings
Source: Thunder Bird Motel, Collins Ave, Miami, Fl