Coco Corona Shrimp2018-07-03T09:27:23-04:00

Coco Corona Shrimp

Presented by Casa Toro

INGREDIENTS

  • 10 (U21/25-size) shrimp, peeled and deveined
  • 1 cup all-purpose flour for dredging
  • 1 egg, beaten
  • 2 cups shredded sweetened coconut flakes 
  • Oil for deep frying

Batter:

  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1 can coconut milk, shaken to blend
  • 1 12-oz. bottle Corona Extra (Mexican beer)
  • Juice of 1 lime 

DIRECTIONS

Butterfly shrimp, leaving tail intact. Dredge shrimp in flour, shaking off excess, then dip in beaten egg and set aside. In a large bowl, beat together batter ingredients; put coconut flakes in separate bowl. Dip the shrimp in the batter, then immediately roll in the coconut flakes, pressing gently for coconut to adhere evenly. Place shrimp on a tray, cover and refrigerate for at least 2 to 3 hours prior to cooking. Heat oil in deep fryer to 350°F. Working in batches (depending on size of the fryer), fry the shrimp until golden brown, less than a minute. Drain on paper towels. Serve warm with your favorite dipping sauce. The restaurant offers a choice of sweet mango or spicy chipotle.

Serves 2

As seen in the Summer/Fall 2018 Issue

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