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Coconut Shrimp




Source of Recipe


Maggie Viken






Recipe Introduction


This shrimp is wonderful and has become a family favorite. I serve it with a homemade mustard sauce.





List of Ingredients



• 1 egg
  
• 1/2 C. unbleached all purpose flour
  
• 1/3 C. coconut milk
  
• 1/3 C. coconut rum
  
• 1 1/2 tsp. baking powder
  
• 1/4 C. unbleached all purpose flour
  
• 2 C. flaked, sweetened coconut
  
• 24 large shrimp
  
• flour for dredging
  
• dash ground cayenne pepper
  
• oil for frying
  






Instructions



1. In a bowl combine egg, 1/2 cup flour, coconut milk, coconut rum and baking powder. Mix and set in the icebox to chill.
   
2. Process flaked coconut in a food processor and place in bowl with 1/4 cup of flour. Mix and set in icebox until ready to use.
   
3. Mix dredging flour with cayenne pepper. Clean shrimp then dredge in flour mixture. Dip into egg mixture and coat with coconut mixture. Set on waxed paper and chill for 30 minutes.
   
4. Deep fry in oil and drain on a paper towel. Serve warm with dipping sauce.