Coconut Shrimp (camarones Con Coco)
Ingredients
- 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
Instructions
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
Read NextChicken Sheet Pan Quesadilla
