Coconut Shrimp

Coconut Shrimp
Coconut Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    egg

  • 1/2

    cup all-purpose flour

  • 2/3

    cup beer

  • 1 1/2

    teaspoons baking powder

  • 1/4

    cup all-purpose flour

  • 2

    cups flaked coconut

  • 24

    shrimp

  • 3

    cups oil for frying

Directions

Directions 1.In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. 2.Hold shrimp by 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 to 350 degrees F (175 degrees C) in a deep-fryer. 3.Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

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