Coconut Shrimps with Lemon Pepper Mayonnaise

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 1 kg shrimps

· 2 cups all-purpose flour

· 1 tablespoon baking powder

· 1 teaspoon salt

· 1 teaspoon black pepper

· 1 egg

· 2-3 cups dried coconut

· Canola oil for frying


Combine dry ingredients except coconut. Add the egg and whisk together just until the liquid is incorporated. Lumps in the batter are not a problem. Season the shrimp with salt and pepper on both sides. Dredge the shrimp in plain flour to help the batter stick. Dip the shrimp into the batter and then into the coconut, toss to coat completely. Carefully drop them into canola oil filled deep fryer that has been preheated. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately with home-made lemon pepper mayonnaise or chili garlic sauce.