Coconut Shrimp Skewers
Coconut Shrimp Skewers
Rating: (1 rated)
  • ½ cup (75 g) flour
  • 1 tbsp onion salt
  • 1 tbsp garlic salt
  • 2 eggs, lightly beaten
  • 1 ½ tsp (7.5 ml) Tabasco sauce
  • 40 bamboo skewers, soaked in water for 30 minutes
  • 1 lb (454 g) uncooked medium shrimp, peeled
  • 1 cup (90 g) sweetened shredded coconut
  • Pepper
  • Vegetable oil, for frying
  • Preparation
  • Preheat the oil in the deep fryer to 350°F (180°C).
  • On a plate, combine the flour, onion salt and garlic salt. Season with pepper.
  • In another dish, beat the eggs with the Tabasco sauce.
  • Thread a shrimp onto each skewer.
  • Dredge the shrimp in the flour, dip in the egg mixture and then cover in the coconut.
  • Fry the shrimp, a dozen at a time, for about 1 minute or until golden brown. Serve warm.
  • Description
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