Coconut Shrimp Tempura
Baking the battered shrimp instead of deep-frying takes much of the work out of this classic appetizer. These taste delicious on their own, or you can serve them with a spicy dipping sauce, such as Asian chili sauce.
Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 1 cup unsweetened coconut flakes
- 2 eggs, refrigerated
- 2 cups ice cold water
- 2 cups rice flour
- 1 lb. (about 24) large shrimp, peeled, deveined, tail-on
- Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Place the coconut flakes in a bowl.
- In a medium bowl, beat the eggs and then stir in the ice water. Stir in the flour until the batter has a runny consistency similar to pancake batter. Add more flour or ice water, if needed.
- Coat each shrimp in the batter, using your fingers to do so. Dip the shrimp into the coconut, holding it by the tail, and then lay it on the baking sheet. Continue with the remainder of the shrimp.
- Bake the shrimp until it is golden brown on the bottom. Turn over and cook the other side until done.