Coconut Shrimps Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 2 cups coconut milk 1 egg, beanten 24 jumbo shrimp, peeled and cleaned 1/2 cup unsweetened shredded coconut 1/2 cup sweetened shredded coconut 1 cup all-purpose flour 1 tbsp baking powder 1 tbsp Adobo 1/4 cup corn oil Combine the coconut milk and egg in a large bowl. Add the shrimp and marinate for 30 minutes. Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor. Drain the shrimp and discard the marinade. Dredge the shrimp in the coconut-four mixture. Heat the oil and fry the shrimp until golden brown on both sides. Drain on paper towels.