Crispy Coconut Shrimp

1. 1

   In a large bowl, whisk together flour, cornstarch, baking powder, salt and cayenne. Whisk in 13 Tbsp. cool water and oil until blended, thick and foamy. Set batter aside.

2. 2

   Pour oil to about 1 1/2 inches deep in a large, deep skillet. Heat oil to 375u00b0F. Meanwhile, break up any lumps of coconut and spread out on a baking sheet lined with wax paper. Pat shrimp dry with paper towels. Dip shrimp, one at a time, into batter to coat completely; shake off excess and place on top of coconut. Roll each shrimp in coconut to coat; shake off excess and transfer to a wire rack.

3. 3

   Slip shrimp into hot oil, 6 to 8 at a time, and cook for about 1 minute, or until golden brown and crisp; regulate heat to keep temperature at 375u00b0F. Transfer shrimp with a mesh skimmer, slotted spoon or tongs to a paper towel-lined baking sheet to drain. Repeat with remaining shrimp, keeping oil as clear as possible by scooping out debris with skimmer or a small strainer. Transfer shrimp to a serving platter and serve hot with cocktail sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.