I loved the Coconut Shrimps we had in Los Angeles from Bubba Gump Shrimp & Co. so for lunch I tried to replicate them and they turned out to be quite delicious. I paired them with my favorite salad just to be healthy for a change! I bought large peeled and deveined shrimps with tail on from Brookhaven Marketplace and they worked perfectly.
Shrimps (peeled & deveined with tail attached) 1 pound
All-Purpose Flour 1/3 cup
Salt ¼ tsp
Cayenne Pepper ¼ tsp
Garlic Powder ¼ tsp
Bisquick (Pancake Mix) ¾ cup
Sparkling Water ¾ cup
Shredded Coconut 1 cup
Panko Bread Crumbs ½ cup
Oil for frying
Wash and dry the shrimps. Make three separate bowls for dipping the prawns to marinate and batter.
Bowl 1: Mix Flour, Salt, Cayenne Pepper and Garlic Powder and set aside.
Bowl 2: Mix Bisquick with sparkling water and set aside. The sparkling water makes the mixture very airy and light yet crispy at the same time.
Bowl 3: Mix the shredded coconut and panko breadcrumbs and set aside.
Using the tail of the prawns dip it into the flour mixture, shake off excess and repeat with bowl 2 and bowl 3. Set aside on a baking tray ready to fry.
Once all shrimps are ready and battered, add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
I put together a salad of all my favourite veggies and some black beans to go with these shrimps. You can toss up any salad of your liking or serve them on their own with an orange chilli dipping sauce. I used salad greens, baby cucumbers, baby carrots, green beans, sweet peppers, sweet corn and black beans. The salad accompanied by these crispy, sweet yet spicy prawns, was absolutely delicious and extremely filling. I will definitely be making these again soon!