Skewered Coconut Shrimp

These shrimp skewers are a party favourite. Make sure thay are at yours! This tropical treat is a Ricardo Larrivée recipe. Enjoy!

• Ready In: 20 mins
• Yields: 20 skewers

Ingredients

•  oil (for frying)
• 1⁄2 cup flour
• 1  tablespoon  garlic salt
• 2  teaspoons cayenne
• 2  eggs, lightly beaten
• 1 1⁄2 cups sweetened flaked coconut
• 20  raw shrimp, shelled (16 to 20 per lb)
• 20  wood  skewers, about 15 cm (6 inches)
•  salt and pepper

Directions

1. Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
2. In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
3. Thread 1 shrimp on each skewer.
4. Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
5. Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
6. Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.