Ingredients:

  • 1 lb Unpeeled large fresh shrimp
  • 1 cup Cornstarch (for coating)
  • 1/2 cup Cream of coconut
  • 3 tbsp Cornstarch
  • 1 tbsp Mayonnaise
  • 1 tbsp Lemon juice
  • 1 tsp Worcestershire sauce
  • 1 1/4 cups Flake coconut
  • 1/2 cup Fine dry breadcrumbs
  • Vegetable oil (for frying)

Instructions:

  1. Peel the shrimp, leaving the tails intact. Devein if desired.
  2. In a bowl, stir together the cream of coconut, 3 tbsp cornstarch, mayonnaise, lemon juice, and Worcestershire sauce until smooth.
  3. Place 1 cup cornstarch in a bowl. Coat each shrimp in cornstarch, then dip into the cream mixture, shaking off excess. Drain on a wire rack.
  4. Mix flaked coconut and breadcrumbs in a shallow dish. Dredge each shrimp in the coconut-breadcrumb mixture, pressing gently to adhere. Place on a baking sheet. Cover and chill for 1 hour.
  5. Pour oil into the Dutch oven to a depth of 2 inches and heat to 375°F (190°C). Fry shrimp in batches for about 4 minutes, or until golden brown.
  6. Drain shrimp on paper towels and serve with sauce of choice, such as duck sauce.