Butterflied Coconut Shrimp
Butterflied Coconut Shrimp is an moderately easy dinner. Made with 1 lb. large shrimp, vegetable oil, 1/4 c. flour, 1/2 tsp. salt and 1/2 tsp. dry mustard, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Shell and devein shrimp, leaving tails on.
Slit shrimp with sharp knife along curved side, cutting almost through.
Place on paper toweling.
Pour oil into a medium-size saucepan to a depth of 2-inches.
Heat to 350Β° on deep fat frying thermometer.
While oil is heating, combine flour, salt and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl.
In third bowl, combine coconut and bread crumbs.
π· Perfect Pairings
Complete your meal with these
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