1 pound large raw shrimp, peeled and deveined
with tails on (about 20)
½ cup Coco Lopez® Cream of Coconut
3 tablespoons cornstarch
1 tablespoon ReaLemon® brand
1 teaspoon Worcestershire sauce Additional cornstarch
2/3 cup flaked coconut
½ cup fresh bread crumbs (1 slice) Vegetable oil
In medium bowl, combine cream of coconut, 3 tablespoons cornstarch, ReaLemon® brand and Worcestershire; mix until smooth. Coat shrimp with additional cornstarch. Dip into cream of coconut batter; drain on wire rack. Coat with flaked coconut then bread crumbs. Place on baking sheet. Cover; refrigerate 1 hour or overnight. Into deep hot oil (375°), drop shrimp, one at a time; fry a few shrimp at a time until golden brown. Drain on paper towels. Serve with dipping sauces. Refrigerate leftovers.
Tip: Recipe can be doubled. If using medium shrimp, use 1 2/3 cups flaked coconut and 1 cup fresh bread crumbs.