Seafood Recipes
Coconut Shrimp
(Camarones Con Coco)
2 cups coconut milk,
homemade or from a can
1 egg, beaten
24 jumbo shrimp, peeled and cleaned
1/2 cup unsweetened shredded coconut
1/2 cup sweetened shredded coconut
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon adobo
1/4 cup corn oil
Combine the coconut milk
and egg in a large bowl.
Add the shrimp
and marinate for 30 minutes.
Blend the remaining ingredients,
except the corn oil,
by pulsing a few times
in a food processor.
Drain the shrimp
and discard the marinade.
Dredge the shrimp in
the coconut-four mixture.
Heat the oil and fry the shrimp until
golden brown on both sides.
Drain on paper towels
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