Butterflied Coconut Shrimp Recipe

Name: Butterflied Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. large shrimp; vegetable oil; 1/4 c. flour; 1/2 tsp. salt; 1/2 tsp. dry mustard; 1 egg; 2 Tbsp. cream of coconut (from a 15 1/2 oz. can) or 2 Tbsp. light cream; 3/4 c. flaked coconut or shredded fresh coconut; 1/3 c. packaged bread crumbs; Chinese Mustard Sauce

Servings: persons

1 lb. large shrimp
vegetable oil
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
2 Tbsp. cream of coconut (from a 15 1/2 oz. can) or 2 Tbsp. light cream
3/4 c. flaked coconut or shredded fresh coconut
1/3 c. packaged bread crumbs
Chinese Mustard Sauce

1
Shell and devein shrimp, leaving tails on.
2
Slit shrimp with sharp knife along curved side, cutting almost through.
3
Place on paper toweling.
4
Pour oil into a medium-size saucepan to a depth of 2-inches.
5
Heat to 350u00b0 on deep fat frying thermometer.
6
While oil is heating, combine flour, salt and dry mustard in one small bowl. Beat egg and cream of coconut in second small bowl.
7
In third bowl, combine coconut and bread crumbs.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. large shrimp, vegetable oil, 1/4 c. flour, 1/2 tsp. salt, and more.

Yes, Butterflied Coconut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied Coconut Shrimp

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