Heat oil in deep-fat fryer or heavy 6-quart saucepan to 350 degrees.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Coconut shrimp were made for dipping, so enjoy a deep-fried favorite with Culinary Tours bang bang sauce.
Follow our easy step-by-step how-to on deep-fat frying.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Hy-Vee vegetable oil, for frying | ||
| 1 (16-oz.) bag Hy-Vee Seafood frozen raw EQ Peel shrimp, tail-on, peeled, and deveined | ||
| 1 c. Hy-Vee unsweetened coconut flakes | ||
| 1 tbsp. Hy-Vee salt | ||
| 1 tbsp. Old Bay seasoning | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 c. Hy-Vee corn starch | ||
| 1 ⅓ c. Hy-Vee club soda | ||
| Culinary Tours Bang Bang Sauce, for serving |
Things To Grab
- Deep-fat fryer or heavy 6-qt. saucepan
- Small bowl
- Large bowl
- Wooden skewers
Directions
Combine coconut, salt, and Old Bay seasoning in small bowl. Combine flour and corn starch in large bowl. Slowly whisk club soda into flour mixture until batter is smooth.
Thread 4 shrimp onto each wooden skewer. Dip shrimp into batter, then roll in coconut mixture. Fry shrimp 3 to 5 minutes or until golden brown. Remove from oil; cool slightly. Drizzle with sauce, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.