Butterflied Coconut Shrimp
Butterflied Coconut Shrimp is an moderately easy dinner. Made with 1 lb. large shrimp, shelled and deveined, oil, 1/4 c. flour, 1/2 tsp. salt and 1/2 tsp. dry mustard, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Slit shrimp along curved side, cutting almost through.
Place on paper towel. Heat 2-inches of oil in a saucepan to 350Β°. Combine flour, salt and dry mustard in small bowl.
Beat egg and cream of coconut in small bowl.
In third bowl, combine coconut and bread crumbs.
Dip shrimp in flour mixture, then egg mixture, then coconut mixture.
Refrigerate until ready to cook.
π· Perfect Pairings
Complete your meal with these
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