Feast with friends on flavours from the Florida Keys without having to leave your snowy post with this selection from the March 2005 "A Taste of the Keys" menu. This appetizer is on many restaurant menus throughout the Keys.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2005
- 2 eggs
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb jumbo shrimp
- 1 1/4 cup unsweetened desiccated coconut
- 1 batch vegetable oil for deep frying
In large bowl, whisk together eggs, flour, salt and pepper until smooth; let batter stand for 30 minutes.
Meanwhile, peel and devein shrimp, leaving tails on. If desired, butterfly shrimp by cutting lengthwise along outside curve almost but not completely through. Pat shrimp dry.
Place half of the coconut on plate. Holding shrimp by tail, dip into batter, letting excess drip off. Dip into coconut, turning to coat all over and adding remaining coconut as needed. Set on rack on rimmed baking sheet.
Pour enough oil into deep-fryer or deep heavy-bottomed pot to come at least 2 inches (5 cm) up side. Heat to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds.
In batches, deep-fry shrimp, turning once, until golden, about 1 minute. Using slotted spoon, transfer shrimp to paper towel-lined rimmed baking sheet to drain. (Make-ahead: Let cool; place on parchment paper-lined rimmed tray. Cover loosely with plastic wrap and refrigerate for up to 4 hours; reheat in 350F/180C oven until crisp and hot, about 6 minutes.)
Serve shrimp with Citrus Mango Dip.
Nutritional facts <b>Per serving:</b> about
- Sodium 304 mg
- Protein 15 g
- Calories 298.0
- Total fat 20 g
- Cholesterol 148 mg
- Saturated fat 12 g
- Total carbohydrate 15 g
- Iron 17.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 15.0