Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I created this recipe when I started making coconut shrimp. I wanted more coconut flavor, so I butterflied the shrimp to give them more surface to hold the coconut. They are best served with the Slam Dunk Coconut Shrimp Dipping Sauce from this site.

Recipe Summary

cook:
5 mins
total:
35 mins
prep:
30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.

    Advertisement
  • Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.

  • Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

528 calories; protein 10.2g; carbohydrates 55.3g; fat 30.4g; cholesterol 75.8mg; sodium 237mg. Full Nutrition
Advertisement