Beer & Coconut Shrimp

By ChefGrizzly

Ingredients

• 1 pound large raw shrimp, peeled and deveined, leaving tails intact
• 1/2 teaspoon salt
Ground red pepper
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup sweetened shredded coconut
• 2/3 cup panko (Japanese-style) bread crumbs
• 2 eggs (beaten)
• 1/4 cup wheat beer
• 1 cup peanut oil
• Apricot or pineapple preserves (serve as dipping side)

Preparation

Step 1

Spread shrimp on paper towels and pat dry. Season with salt and ground red pepper. 



Mix together flour, salt and white pepper; set aside. Mix together coconut, macadamia nuts and bread crumbs; set aside. Mix eggs and beer together; set aside. 



Heat oil in heavy saucepan over medium-high heat to 350F. Working in small batches, dredge shrimp in flour mixture. Dip in egg mixture and roll in coconut mixture. Place carefully in oil, frying 2 minutes per side. Drain in paper towel-lined colander. (Use a slotted spoon to remove extra pieces of coconut from oil between batches so they don't burn and stick to the next batch.)



Fry remainder of shrimp and serve immediately with preserves.