Coconut popcorn shrimp. The perfect finger food for any occasion! Delicately battered and breaded with toasted breadcrumbs, and finished with pure coconut shavings. Easy to prepare, you can deep fry or bake in the oven.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. No popcorn chicken is complete without a dipping sauce…or two. As I said, I paired this coconut popcorn chicken with a sweet Thai chili sauce using this sauce as my base. You can cook Coconut popcorn shrimp using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Coconut popcorn shrimp
- Prepare of shrimp.
- Prepare 1/2 cup of small shrimp deveined and tail off.
- Prepare 1/4 tsp of kosher salt.
- You need of coating.
- You need 1 tbsp of arrowroot powder.
- You need 1/4 cup of coconut batter.
- It's of deep frying.
- You need 1 of vegetable oil for frying.
I then added a couple tablespoons of ketchup, garlic, and plenty of fresh lime zest and juice. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Coconut popcorn shrimp step by step
- Heat oil 350° Fahrenheit.
- Coat the shrimp with arrowroot powder coat well.
- Add the batter to shrimp. Then deep fry in vegetable oil. When done add to a paper towel to absorb excessive oil. https://cookpad.com/us/recipes/350038-coconut-batter.
- Serve hope you enjoy!.
Try it with some coconut shrimp for a meal that's bursting with tropical flavor. This light salad makes a great side for virtually any shrimp dish. The orzo pasta and baby spinach will round out your meal. If your shrimp is breaded, covered with coconut or other dried ingredients, reheating them in the oven is the best way to preserve their crunch, as it will keep them from getting soggy. This Keto Popcorn Shrimp recipe is amazingly delicious.
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