1 pound shrimp (size 16-20 or 21-25),
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, as needed.
Recipe: Mix the eggs, heavy cream and seasoning in a mixing bowl. Put the flour and coconut flakes in two separate bowls. Peel and devain 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 for about 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 or a leaf of lettuce with your favorite dipping sauce. I like the crispy fried coconut shrimp with plum sauce or spicy Thai sauce for dipping. Tip: I recommend freezing the coconut shrimp before cooking. It is getting cooked much better from frozen.
However, you must layer the shrimp with parchment paper in-between, otherwise they will stick to each-other after freezing.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.