Shrimp Coconut

THIS RECIPE SURPASSED MY EXPECTATIONS!!!! THE COATING WAS INCREDIBLY CRISPY AND STAYED ON PERFECTLY! IT'S A BIT TEDIOUS BREADING EACH SHRIMP BUT WELL WORTH THE EFFORT IF YOU HAVE THE TIME ONE NIGHT!  I MADE OURS GLUTEN FREE AND USED BETTER BATTER FLOUR IN PLACE OF THE ALL PURPOSE.

1 lb. Raw Shrimp (defrosted, pre-cleaned/peeled)
 1 cup Flour ( I used Better Batter Gluten Free)
 1 cup Cornstarch
 4 tsp. Baking Powder
 Pinch of Salt
 1 tsp. paprika
 1 Cup cold Water (I needed a lot more than a cup-add slowly after the 1c until a thick pancake batter consistency)
 14 ounce bag Shredded and Sweetened Coconut

Mix flour, cornstarch, salt, paprika ad baking powder.  Add water until a thick pancake batter consistency.  Dip shrimp in batter then into the coconut, pressing it on.  I fried these in avocado oil from Chosen Foods.  Sprinkle sea salt on top once both sides are fried golden brown.



 Dip in apricot jam if desired red or orange marmalade with a splash of fresh orange juice-But it was so good that ours required no dipping of any kind!!!
SHRIMP ADAPTED FROM OH, BITE IT
http://www.hugsandcookiesxoxo.com/2013/02/you-know-coconut-shrimp-they-serve-at.html