How to make large coconut shrimp?
COCONUT BUTTERFLIED SHRIMP 1 lb. jumbo shrimp, shelled with tails intact 2 extra lg. eggs 6 tbsp. milk 1 tbsp. brown sugar 1/2 c. all purpose flour 1/2 tsp. salt 4 oz. (1 1/3 c.) unsweetened shredded coconut Vegetable oil for frying Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread coconut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high hea
