Coconut shrimp: Mouthwatering, simple and quick.
Recipe: Coconut shrimp: Mouthwatering, simple and quick.
Summary: A perfect, delicious hors d’oevers or appetizers, you can dip it in sweet sauce like orange maramalde on the side..
- 25 medium sized shrimp, peeled and deveined
- 1 cup shredded coconut
- 2 cups prepared pancake batter mix
- 1 cup dry pancake mix
- vegetable oil
- parchment paper
- Cover a baking sheet with parchment paper. Mix a portion of pancake batter thick enough to coat a spoon, but not too runny. Put dry pancake mix in a bowl. And coconut in a separate bowl. Dip the shrimp in dry mix, then the pancake batter. Coat well with coconut. Place on baking sheet. Deep fry or pan fry in vegetable oil. Serve warm or at room temperature.
Cooking time (duration): 40 minutes
Meal type: hors d’oerves
Culinary tradition: USA (Nouveau)