SLAM DUNK BUTTERFLIED COCONUT SHRIMP
I created this recipe when I started making coconut shrimp. I wanted more coconut flavor, so I butterflied the shrimp to give them more surface to hold the coconut. They are best served with the Slam Dunk Coconut Shrimp Dipping Sauce from this site.
Provided by SHORECOOK
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Peel and devein shrimp, leaving tails on. Use a sharp knife and butterfly each shrimp by cutting down the back of the shrimp, but not all the way through. Press shrimp open flat.
- Place flour in a bowl. Beat eggs and milk in a second bowl. Place coconut in a third bowl.
- Dredge shrimp in flour, then dip in egg mixture; repeat once more. Gently roll coated shrimp in coconut, pressing in to coat.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Deep-fry shrimp in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels and serve.
Nutrition Facts : Calories 528 calories, Carbohydrate 55.3 g, Cholesterol 75.8 mg, Fat 30.4 g, Fiber 6.5 g, Protein 10.2 g, SaturatedFat 17.1 g, Sodium 237 mg, Sugar 21.1 g
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