In a med bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in 2 seperate bowls
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 mins. Meanwhile heat the oil to 175C in a deep fryer.
Fry shrimp in batches - cook, turning once for 2 - 3 mins or till golden brown. Using tongs, remove shrimp to paper towels to drain.
Serving
Suggestions
Serve warm with your fav dipping sauce
Originally Submitted
8/23/2009
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