McCormick is the #1 Herbs and Spices Brand in the World* bringing you trusted great flavours for more than 130 years.

Our finest selection of herbs and spices are

  • sourced sustainably and of the highest quality standards
  • healthy and fuss free options to marinate and flavour up various Asian and International cuisines

Use a pinch to pack a flavourful punch to make every meal and moment better.  

McCormick is the #1 Herbs and Spices Brand in the World* bringing you trusted great flavours for more than 130 years. Our finest selection of herbs and spices are • sourced sustainably and of the highest quality standards • healthy and fuss free options to marinate and flavour up various Asian and International cuisines Use a pinch to pack a flavourful punch to make every meal and moment better. Serving: 4 Prep Time: 30 mins Cooking Time: 20 mins Ingredients • 500g of Shrimp • ¼ cup of All- Purpose Flour • 1 tsp of Cornstarch • ¼ tsp of Baking Powder • ¼ tsp of Baking Soda • ½ tsp of McCormick Himalayan Pink Salt • ¼ tsp of McCormick Garlic Powder • ¼ tsp of McCormick Onion Powder • ¼ cup of Iced Water • ½ cup of Coconut Flake • Plum Sauce or Sweet Chili Sauce for dipping Instruction: 1. Butterfly the shrimp and pat them dry. 2. In a mixing bowl, mix all-purpose flour, cornstarch, baking powder, baking soda, McCormick Himalayan Pink Salt, McCormick Garlic Powder, and McCormick Onion Powder. Stir in iced water to form a batter. 3. Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. 4. Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess. 5. In deep pot, heat oil to approximately 160 degree Celsius. Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Sprinkle with more Himalayan Pink Salt and serve immediately with plum sauce or sweet chili sauce. *”Source Euromonitor International Limited, Cooking Ingredients and Meals 2022ed, McCormick & Co Inc, Herbs and Spices (excluding Table Salt, Sea Salt and Himalayan Pink Salt) retail value sales, World, 2021 data.”

No. of Servings:  4 Pax

Preparation Time: 30 mins

Cooking Time: 20 mins

Ingredients

  • 500g of Shrimp
  • ¼ cup of All- Purpose Flour
  • 1 tsp of Cornstarch
  • ¼ tsp of Baking Powder
  • ¼ tsp of Baking Soda
  • ½ tsp of McCormick Himalayan Pink Salt
  • ¼ tsp of McCormick Garlic Powder
  • ¼ tsp of McCormick Onion Powder
  • ¼ cup of Iced Water
  • ½ cup of Coconut Flake
  • Plum Sauce or Sweet Chili Sauce for dipping 

Instruction: 

  1. Butterfly the shrimp and pat them dry. 
  2. In a mixing bowl, mix all-purpose flour, cornstarch, baking powder, baking soda, McCormick Himalayan Pink Salt, McCormick Garlic Powder, and McCormick Onion Powder. Stir in iced water to form a batter.  
  3. Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. 
  4. Dredge the battered shrimp in coconut flakes. Lightly press the coconut into the shrimp until well-coated. Shake off any excess. 
  5. In deep pot, heat oil to approximately 160 degree Celsius. Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Sprinkle with more Himalayan Pink Salt and serve immediately with plum sauce or sweet chili sauce. 

*”Source Euromonitor International Limited, Cooking Ingredients and Meals 2022ed, McCormick & Co Inc, Herbs and Spices (excluding Table Salt, Sea Salt and Himalayan Pink Salt) retail value sales, World, 2021 data.”

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