Coconut Fried Shrimp

Okay .. so I made these .. and they were good .. but I'm wondering .. is there a way to make the coconut flavor POP even more???

Here's basically what I did .. cleaned the 'jumbo' shrimp .. made an attempt at butterflying them (they curled up during cooking) .. soaked them in Malibu for a little while .. coated them in flour .. dunked in Malibu .. coated with a mixture of breadcrumbs & coconut .. fried in peanut oil.

They did come out good .. I'm just wondering if there is a way to bring out more of the coconut flavor .. I did use quite a bit of coconut in the breading mixture.

Also .. what did I do wrong with butterflying that caused the shrimp to curl??

Thanks!!

I just have to say - that sounds so YUMMY!!!!
I always order these at restaurants, now I'm gonna try and make them! I had no idea you use Malibu!

Neither did I .. I was just experimenting .. I had some Malibu in my cabinet .. and figured I'd go ahead and try using it the way I did.

Next time .. I will let it sit and marinade longer .. like at least a couple of hours .. I didn't have much time for that this time .. it only sat about 10 minutes, tops.

My sister's husband is a chef anf he makes them THE BEST! They are on vacation now so I can;t give you his recipe but I know he uses frosted flakes cereal

Anti-Bride:
I had absolutely no problem with my coating sticking to the shrimp .. but I could see how coconut milk could add great flavor.

julz33:
I would absolutely love hearing the recipe .. whenever possible. Thanks!!!

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Posted by Kel

julz33:
I would absolutely love hearing the recipe .. whenever possible. Thanks!!!

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Me too!

Okay .. so I gave this a second try .. only I was in a rush .. so I did some things wrong .. and I'm not even going to mention them.

Anyway .. with respect to the shrimp curling: one reason .. I left them in the oil too long. Also .. now when I clean the shrimp .. after I take out the nasty vein that runs along the back .. I go to the underside (or inside of the curl) and pull out the other 'vein' or tendon or whatever it is .. it looks like a thin white string.

They have turned out pretty well .. I certainly would not be afraid to serve them to guests .. but I just want more coconut flavor!

I'm going to have to take a day when I absolutely have time to not make silly mistakes so I can perfect this!

now i cook for a living and here is one that we use at work


COCONUT-CRUSTED FRIED SHRIMP




24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil (for deep-frying)
Pineapple-Apricot Salsa



Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter

Cool .. thanks!

One question .. which kind of oil do you use?

I've either been using Right Blend or Peanut Oil when frying.