Tempura Coconut Shrimp
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Tempura Coconut Shrimp
Recipe Number: 1063642836
Contributor: Tony

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Ingredients
1 box Tempura batter mix
Very cold club soda
Large shrimp as much as you like
Unsweetened coconut flakes
Vegetable oil for frying
Cooking Instructions
Begin by whisking the tempura mix while streaming in the cold club soda until you get the right consistency or follow the directions on the box. Just use club soda though and it must be cold. Keep your mixture in a stainless steel bowl and in another bowl have ice and water in it. Set the bowl with the tempura mix on top of the bowl with the water and ice. This will keep the tempura batter cold. Be careful to not to over mix your batter. Heat oil to 350 degrees. Dip shrimp one by one into the batter then roll in the coconut. After all shrimp are coated, begin to fry. They are done when golden brown. The coconut will cook fast so it might be a little dark. Just keep an eye in them. Sprinkle Caribbean spice, or use salt if not, on the shrimp when it comes out of the oil. Always season as it comes out of the oil.


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