Coconut Shrimp

By Addie

Once Grandma made this classic dish for us, we never ordered it at a restaurant again! The crunchy-sweet coating is irresistible.

Ingredients

• 1 pound peeled, deveined shrimp (28–30 count)
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup beer or club soda
• 1 large egg
• 2 cups sweetened flaked coconut
• 1 cup vegetable oil
• 1 cup sweet-and-sour sauce

Preparation

Step 1

1. Rinse the shrimp and pat dry. Set aside. Place the flour, salt, beer and egg in a medium bowl. Beat with an electric mixer set on low speed until smooth. Place the coconut in a shallow dish.

2. Dip the shrimp into the batter, allowing any excess batter to drip back into the dish. Dip into the coconut, pressing to adhere if needed.

3. Heat the oil in a medium skillet over medium-high heat until hot, but not smoking, 3 to 4 minutes. Carefully place one-third to one-half of the coated shrimp in the hot oil. Cook, turning once, until the coating is golden brown and the shrimp are pink, 2 to 3 minutes.

4. Place the shrimp on a wire rack set over a paper towel to drain. Repeat with the remaining shrimp. Cool slightly and serve with the sweet-and-sour sauce.





Grandma's Secret Tip:
Grandma used her slotted spatula for turning the shrimp and then removing them from the hot oil.