Crispy Coconut Shrimp

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Crispy Coconut Shrimp with Pineapple Relish

You can never make enough coconut shrimp: the sweet, crunchy crust is the perfect counterpoint to tender, mild shrimp. The accompanying tangy, somewhat spicy pineapple relish completes the tropical harmony of flavors.

Ingredients

Recipe Details

  1. Combine the pineapple, onion, bell pepper, jalapeno, lime juice cilantro, sugar, and 1/4 teaspoon of the salt in a bowl; reserve.
  2. Combine 2/3 cup flour, baking soda, the remaining 1/2 teaspoon of salt, and cayenne pepper in a medium bowl. Add the seltzer and egg and whisk until smooth. Place coconut in a separate bowl.
  3. Heat the oil in a large heavy pot over medium-high heat until it registers 350F on a thermometer. While the oil heats, working one at a time, hold the shrimp by the tail and dip it into the batter; shake to remove excess, and dip into coconut to completely coat it, pressing gently to help the coconut adhere to the shrimp. Transfer to a baking sheet and repeat with remaining shrimp.
  4. Add shrimp to the oil in batches of 8-10 and cook until golden brown and crisp, about 1 1/2 minutes. Remove shrimp from oil with a slotted spoon and drain on paper towels. Skim any coconut from the oil, return to 350F and continue frying. Serve with pineapple relish.

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