Chef Gosselin Coconut Shrimp
There are many different recipes for Coconut Shrimp. I am not that unique. I am not a trending Chef. So do not hang on every word of my kitchen magic. I will say, that I can make a decent coconut shrimp. My non cooking better half (wife) has placed the shrimp item on her weekly menu and she will receive the full monty. Plenty of my experience placed into preparing a fine, delicious meal, as I share this recipe with my dear readers. So Let’s Make some Coconut Shrimp…Chef Gosselin style!
1/2 cup all-purpose flour, plus 1/4 cup all-purpose flour
1/4 cup Panko Bread Crumbs
1/4 tsp salt
1/2 tsp baking powder
In medium bowl, combine egg, 1/2 cup flour, salt, bread crumbs, ginger ale soda and baking powder.
Whip the batter well as to make a smooth shrimp batter (I use either my mixer or an egg beater for this process
Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour.
Dip in egg/ginger ale batter; allow excess to drip off.
Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes.
Heat oil to 350 degrees F in a skillet or saute pan.
Place shrimp in hot oil turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain.
We will see how the gal responds to her Shrimp
See My recipe for Coconut Shrimp Dipping Sauce
I am going to try your shrimp one of my favorites
This is a good recipe…. the dipping sauce is even better…. I can almost eat that dipping sauce as a dessert