1 pound shrimp (size 26-30 or smaller),
1/2 cup all-purpose flour,
2 eggs, lightly beaten,
1 oz. heavy cream,
1 pinch onion powder,
1 1/2 cup coconut flakes,
salt and pepper to taste,
vegetable oil for deep-frying.
Recipe:Mix the eggs, heavy cream and seasoning in a mixing bowl. Put the flour and coconut flakes in two separate bowls. Clean and peel shrimp, leaving only the tail. Dredge shrimp in flour, dip in egg mixture and coat in coconut flakes. Try to leave the tail uncoated for better presentation. Deep-fry the coconut shrimp at 165 F temperature of the oil for 2-3 minutes, depending on the size of the shrimp used. Place the ready coconut shrimp on tissue paper for about 1 minute to drain the excess oil and serve it in a basket over a piece of parchment paper ot a leaf of lettuce with your favorite dipping sauce. I like the crispy fried coconut shrimp with plum sauce for dipping.
