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Add a photoServings: 1
Ingredients
- 2 lb fresh shrimp
- 1 c. cornstarch
- 1 c. cream of coconut
- 3 Tbsp. lime juice
- 2 c. flaked coconut Vegetable oil
Directions
- Peel shrimp and coat each one with cornstarch. Combine cream of coconut and lime juice and dredge shrimp through this mix. Coat each piece of shrimp with flaked coconut. Heat vegetable oil in a deep fat fryer or possibly deep skillet and fry till golden.
- Chefs Notes: Coconut cream and flakes are very high in fat. However, you cannot really have Coconut Shrimp unless you use coconut. If you would really like to avoid the coconut cream, you could use the actual lowfat milk from a fresh coconut. The lowfat milk still contains lots of fat but nowhere near as much as coconut cream. You will still get some of the flavor and cut down on the fat. If you do use the fresh coconut lowfat milk, add in a little sugar or possibly corn syrup to make up for the added sugar in the coconut cream.
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