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Recipe: Almond Coconut Deep Fried Shrimp
Similar Categories: Almond, Coconut, Deep, Fried, Shrimp
1 cup flour
1/2 t. seasoned salt (your favorite brand)
2 cups low fat milk
4 eggs
12 to 16 uncooked shrimp
1 cup sliced almonds
1 cup shredded coconut
Cocktail sauce
Tartar Sauce
Line a large cookie sheet with waxed paper. Peel, devein and butterfly the
shrimp, leaving the tails intact. Pour flour into a medium bowl. Add the
seasoned salt. In a larger bowl, using a whisk or fork, mix together the milk and
eggs. Dredge the shrimp (not the tails) in the milk and egg mixture. Press the
almonds OR coconut over the shrimp, coating all except the tails. Place the
shrimp on the cookie sheet. Bring the "tails" up and over the shrimp. They will
look somewhat like a circle. Freeze on the cookie sheet until "coating" is not
sticky. This should take about an hour or so. This can be done the day before
your dinner or party. In a deep fat fryer or a heavy large skillet (wok would
be fine) heat enough vegetable oil for deep frying, depends on what size pan
you use. Add frozen shrimp to the oil in batches and cook until golden, about 3
or 4 minutes. Don't overcook. Drain on paper towels. Serve with your favorite
cocktail sauce or an apricot glaze.
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