Recipe by Jaime Burris
This recipe came from a combination of recipes for coconut shrimp. I usually just eye measurements, so the ones I've listed are estimates.
- 1 lb shrimp (med-large shrimp work the best)
- 1 egg
- 2 cups flour
- 1⁄4-1⁄3 cup zima citrus flavor malt liquor or 1⁄4-1⁄3 cup Sprite, can be used
- 1 (8 ounce) bag sweetened flaked coconut (I like a lot of coconut so I buy the bigger bag)
- 1 teaspoon sugar
- 2 cups vegetable oil (you may need more)
- 1 (20 ounce) can crushed pineapple in syrup
- 1⁄4 cup store bought sweet and sour sauce
- 2 -3 tablespoons on plum preserves
- 1 cup sugar
- 1⁄2 teaspoon cornstarch, disovled in water
Directions See How It's Made
- For the shrimp: Beat your egg.
- Add one cup of flour, sugar and slowly mix in your Zima or Sprite.
- (Really, any carbonated clear citrus drink will work, but I prefer Citrus Zima.) The batter should be about the consistency of pancake batter.
- Now peel and devein your shrimp.
- I take off the tail too.
- I make a bit of an assembly line.
- First with the shrimp, next a bowl with the remaining cup of flour, batter, bowl with your coconut, and two cookie sheets.
- Lightly dust your shrimp in the flour, then coat in batter.
- Be sure to cover the whole shrimp with your coconut.
- Then place your shrimp in a single layer on your cookie sheet.
- Refrigerate for at least 15 minutes to set the batter. If you don't do this it will fall off in the oil.
- After this, fry in a pan until lightly golden on all sides.
- Sauce: For this I just looked at what was in the fridge and started adding.
- Strain the pineapple syrup into a medium sauce pan.
- Reduce until about half is left. This concentrates the flavor.
- Now add the plum.
- After about 2 minutes add the sweet and sour sauce and the rest of the pineapple.
- After another two minutes add the sugar and the diluted cornstarch.
- Let simmer for 15 minutes. I combined the sauce while the shrimp is in the fridge and then let it simmer while I'm frying the shrimp.