How to Make Coconut Shrimptastrophy - A Step-by-Step Guide

Looking for a new, flavorful dish to try at home? Look no further than Coconut Shrimptastrophy! This delectable dish will transport your taste buds to a tropical paradise with its tantalizing blend of fresh shrimp, creamy coconut milk, and zesty spices. Whether you're a seafood enthusiast or just looking to mix up your dinner routine, Coconut Shrimptastrophy is sure to become a staple in your recipe repertoire.

What sets Coconut Shrimptastrophy apart from other shrimp dishes is its un...

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Ingredients

  • 6 cups all-purpose flour, divided
  • 5 cups cold club soda
  • 1 tablespoon baking powder
  • 1 teaspoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 quarts canola oil
  • 8 pounds shrimp, peeled and deveined with tails attached
  • 8 cups shredded unsweetened coconut

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 5 mins
  • Total Time: 30 mins
  • Servings: 40
  • Yield: 40 servings

  • Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
  • Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
  • Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
  • Nutrition

    300 cal.

    • Total Fat: 17g
    • Saturated Fat: 11g
    • Cholesterol: 138mg
    • Sodium: 364mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 1g
    • Protein: 18g
    • Vitamin C: 2mg
    • Calcium: 63mg
    • Iron: 4mg
    • Potassium: 251mg