Recipe Archives->Mexican->Coconut Shrimp

 
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

Printable version: coconut-shrimp.txt.