Waring Pro TF200B - Manual (Page 22)

22
Coconut Shrimp
Yields: 24 coconut shrimp
2½ gallons good-quality oil
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
¼ cup all-purpose flour
2 teaspoons kosher salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup coconut milk
24 large uncooked shrimp peeled, deveined and tails left on
Preheat oil to 315°F.
In three separate bowls, combine panko breadcrumbs and shredded
coconut together; combine all the dry ingredients together; and then
pour the coconut milk into the third bowl. Dredge the shrimp in the flour
mixture first, then the coconut milk and lastly in the coconut panko
mixture. Place evenly on a baking sheet and put in the freezer for five to
ten minutes. Once your oil is ready, place the shrimp in the fry basket
and lower into the oil. Cook for 3 to 4 minutes until golden brown.
noTe: Coconut will burn quickly, so be sure to take the shrimp out of
the oil immediately when they achieve the correct doneness.