1. In medium bowl, combine 1 egg, 1/2 cup flour, 2/3 cup beer and
1 1/2 teaspoons baking powder. Place 1/4 cup flour and coconut
in two separate bowls (three bowls in total- 1 for the mixture, 1 for
the coconut and 1 for the flour). Line a baking sheet with wax
paper.
2. Hold shrimp by the tail, and dredge in flour, shaking off excess
flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp
in coconut, and place on a baking sheet lined with wax paper.
Refrigerate for 30 minutes. Meanwhile, heat oil in 350 degrees in a
deep fryer (or in a pot/in the oven, your choice).
Fry shrimp in batches- cook, turning once, for 2-3 minutes, or until
golden brown. Using tongs, remove shrimp to paper towels to
drain. Serve with dipping sauce.
Serving
Suggestions
6
Originally Submitted
7/17/2012
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