Coconut Batter Shrimp

SERVING

INGREDIENTS

  • 2 - pounds medium raw shrimp, peeled and deveined
  • 2 - cups unsifted flour
  • 2 1/4 - teaspoons baking powder
  • 1 - teaspoon salt
  • 3/4 - teaspoon baking soda
  • 1/3 - cup lemon juice
  • 1 - (15-ounce) can Coco Lopez® Cream of Coconut
  • 1 - (3 ½ -ounce) can flaked coconut vegetable oil

PREPARATIONS

Pat shrimp dry; coat with ½ cup flour. In large bowl, combine remaining 1 ½ cups flour, baking powder, salt and baking soda. Stir in lemon juice, cream of coconut and flaked coconut; mix well. Dip shrimp into batter. Fry in hot oil until golden brown; drain on paper towels. Serve with dipping sauces. Refrigerate leftovers.