THIS RECIPE SURPASSED MY EXPECTATIONS!!!! THE COATING WAS INCREDIBLY CRISPY AND STAYED ON PERFECTLY! IT’S A BIT TEDIOUS BREADING EACH SHRIMP BUT WELL WORTH THE EFFORT IF YOU HAVE THE TIME ONE NIGHT! I MADE OURS GLUTEN FREE AND USED BETTER BATTER FLOUR IN PLACE OF THE ALL PURPOSE.
1 lb. Raw Shrimp (defrosted, pre-cleaned/peeled)
1 cup Flour ( I used Better Batter Gluten Free)
1 cup Cornstarch
4 tsp. Baking Powder
Pinch of Salt
1 tsp. paprika
1 Cup cold Water (I needed a lot more than a cup-add slowly after the 1c until a thick pancake batter consistency)
14 ounce bag Shredded and Sweetened Coconut
Mix flour, cornstarch, salt, paprika ad baking powder. Add water until a thick pancake batter consistency. Dip shrimp in batter then into the coconut, pressing it on. I fried these in avocado oil from Chosen Foods. Sprinkle sea salt on top once both sides are fried golden brown.
Dip in apricot jam if deisred or orange marmalade with a splash of fresh orange juice-But it was so good that ours required no dipping of any kind!!!
SHRIMP ADAPTED FROM OH, BITE IT