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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe adapted from Tyler Florence's Stirring the Pot, Meredith Books, 2008. estimates the nutritional value of oil for frying based on a retention value of 10% after cooking. extra large shrimp, all-purpose flour, kosher salt, pepper, eggs, 8 ounces bagged unsweetened shredded coconut, vegetable oil for deep-frying cvt Ingredients:
12 ounces cooked shrimp (15151), net from 1 pound raw extra large shrimp, peeled, deveined and butterflied |
1 cup all-purpose flour |
1/2 tsp salt or 1 teaspoon kosher salt, divided |
1/2 teaspoon ground black pepper, divided |
3 eggs |
8 ounces (3 cups, one bag) unsweetened (shredded) coconut |
83 g canola oil, retained from deep-frying |
Directions:
1. Arrange the butterflied shrimp flat on a cutting board. Place the flat side of a chef's knife on the shrimp and gently pound to flatten. Set aside.
2. In a large, shallow bowl, whisk together the flour, 1/4-1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In a second bowl, gently beat the eggs. Place the coconut on a large shallow plate and season with the remaining 1/4-1/2 teaspoon salt and the pepper.
3. Coat the shrimp in flour, shaking off the excess, then dip them in the egg, then the coconut, coating both sides. Place on a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.
4. Meanwhile, in a large, heavy pot, heat about 3 inches of oil to 375 F.
5. Working in batches, place the shrimp in the hot oil and fry for 2 to 3 minutes, or until golden and crispy. Remove with tongs and set on a paper towel-lined plate to drain.
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