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Coconut Shrimp
Courtesy of Ocean Garden Products
Servings: 4
Prep Time: 15 Min.
Cook Time: 5 Min.
What you need:
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1 lb. 16/20 or 26/30 Ocean Garden® Mexican Shrimp, peeled and deveined

BATTER:
3/4 c. flour
1 egg, beaten
1/2 Tbsp. baking powder
1/2 c. beer

COATING:
1/4 c. flour
1 1/2 c. dried grated coconut
1 Tbsp. salt
1/2 Tbsp. ground black pepper
1/2 Tbsp. paprika
1 Tbsp. garlic powder (not garlic salt)
1/2 tsp. dried thyme
1/2 tsp. dried oregano
What to do:
1. Mix all ingredients for batter together until smooth.
2. Mix all ingredients for coating except coconut until smooth. Add coconut and stir to mix.
3. Dip shrimp individually into the batter and then roll in the coating. Deep-fry until golden and allow to drain on paper towel.

Serve with various dips: Honey, soy sauce and Tabasco®; Honey, mustard; Marmalade & ginger

* Recipe created by: Chef Tony Hamati of Bravo Bistro in Scottsdale, AZ

For this and more great recipes, please visit www.oceangarden.com
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