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1
Use 2 pounds large, raw shrimp - or 2 pounds small, raw shrimp.
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2
Peel and devein shrimp and split in a butterfly.
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3
Preheat deep fryer to 375 (if setting available).
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4
In a small bowl place the corn starch.
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5
In a separate small bowl, beat together water and powdered sugar, then add in eggs.
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6
In a large, shallow bowl combine coconut coating ingredients and mix well.
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7
I use my hands for better mixture.
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8
Be sure to completely coat each piece of shrimp in corn starch.
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This will keep most of your coating from coming off of the shrimp.
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10
(I do all three steps one piece at a time for a thorough coating job.
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11
).
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12
Follow by dipping each piece of shrimp in the egg wash.
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13
Follow by coating each piece of shrimp in coconut mixture.
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14
I like to press firmly on each piece of shrimp for a thicker coating.
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15
Deep fry shrimp for 3 and a half minutes each - depending on how done you prefer.
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16
(We can fit 8 to 10 shrimp - small size - in each fryer basket.)
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17
You can use more or less time if you like.
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Drain shrimp on a paper towel and serve immediately.
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19
Serving hot is better.
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20
I buy the bags of shrimp in the shell, but already deep split.
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21
Total time from start to finish takes about an hour.
