When we serve shrimp in any form at a party, guests go crazy. This fried coconut shrimp recipe is one of the most crowd-pleasing appetizers I've served and it gets even more sophisticated when you mix it with coconut rum and serve with a side of pineapple salsa.
1 pound (50-count) medium raw shrimp, peeled, deveined
1 cup Malibu Rum
1 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 (16- ounce) package tempura batter
1 (8- ounce) package sweetened, flaked coconut
Vegetable or canola oil
Marinade shrimp in Malibu Rum for 1 hour, covered and refrigerated. Toss together flour, chili powder, and salt in a medium bowl until combined. Place coconut on a dinner plate and set aside.
Drain shrimp of Malibu Rum. Toss shrimp in flour until coated. Prepare tempura batter according to instructions on box. Batter should be the consistency of pancake batter and ice cold.
Pour oil 3 inches deep into a medium saucepan and heat over medium-low heat. Coat shrimp with tempura batter and roll in coconut.
Drop 3-5 shrimp at a time in hot oil and cook for 1-2 minutes until golden brown. Remove with slotted spoon and drain on paper towels of excess oil. Place shrimp on serving tray or in kale lined basket and serve hot with Pineapple Dipping Sauce.
about 50 shrimp