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| 2 Lb. | Extra Large Shrimp |
| 2 Cups | Buttermilk |
| 1 Cup | All-Purpose Flour |
| 1 Tsp. | Salt |
| 1 Tsp. | White Pepper |
| 3 Cups | Shredded Coconut |
| - | Extra Flour for dredging |
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| 1. |
Stir buttermilk, 1 cup flour, salt and pepper until it makes a smooth batter. If necessary, pour through a strainer to remove any lumps. Peel and devein the shrimp and "butterfly" to form a large flat surface. |
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| 2. |
Set up your dredging station as follows: All-purpose flour in the first compartment, the batter in the second and the shredded coconut in the last. |
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| 3. |
Dip each shrimp into the flour, then the batter and then push firmly into the coconut, as some tends to fall off during frying. Deep fry in hot oil until just golden. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Seafood
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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