Puerto Rican Coconut Shrimp Recipe
Ingredients:
- 24 jumbo shrimp, peeled and cleaned
- 2 cups coconut milk
- 1 egg, beaten
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sweetened shredded coconut
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon Adobo
- 1/4 cup corn oil
How to cook Puerto Rican Coconut Shrimp:
- Combine the coconut milk and egg in a large bowl.
- Add the shrimp and marinate for 30 minutes.
- Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor.
- Drain the shrimp and discard the marinade.
- Dredge the shrimp in the coconut-flour mixture. Heat the oil and fry the shrimp until golden brown on both sides.
- Drain on paper towels and serve the Puerto Rican Coconut Shrimp with your favorite sauce.
Notes:
The Puerto Rican Coconut Shrimp recipe very easy to prepare and so good!
The Puerto Rican name for this recipe is Camarones con Coco.
This recipe for Puerto Rican Coconut Shrimp serves/makes: 6
The Puerto Rican Coconut Shrimp (Camarones con Coco) recipe is adopted from A Taste of Puerto Rico by Yvonne Ortiz – 1997.
Main Ingredient: Shrimp
Preparation Method: Pan Fried/Sauteed
Cuisine: Caribbean