Crisp Coconut Shrimp
Ingredients
1/2 cup sweetened flaked coconut
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup seltzer or club soda
1 large egg
Vegetable oil for deep-frying
1 1/2 pounds raw shrimp (medium to extra large), peeled and split down the back
Instructions
Prepare the Coating:
In a food processor, rough chop the coconut. Transfer to a shallow dish.
Make the Batter:
Whisk together the flour, baking powder, salt, pepper, seltzer, and egg until just smooth.
Heat the Oil:
In a large pot, heat 2 inches of vegetable oil to 360°F (use a deep-fat thermometer).
Coat and Fry the Shrimp:
Working with 4 to 6 shrimp at a time, dip each shrimp in the batter, letting the excess drip off. Dredge in the coconut/graham mixture until well coated.
Carefully drop the coated shrimp into the hot oil and fry for 3 to 5 minutes, or until golden.
Check for Doneness:
Cut into the first shrimp to ensure it is cooked through. Drain the fried shrimp on brown paper and keep warm, uncovered, in a warm oven.
Repeat:
Continue frying the remaining shrimp, allowing the oil to return to 360°F between batches.
