Coconut Shrimp

By Kbird

Ingredients

• 1 egg
• 1/2 c. flour
• 2/3 c. beer
• 1 1/2 tsp. baking powder
• 1/4 c. flour
• 2 c. coconut
• 24 shrimp
• Oil for frying

Details

Servings 6

Preparation

Step 1

Combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two separate bowls.

Hodl 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 baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 degrees.

Fry in small batches; cook, turning once, for 2-3 minutes or until golden brown. Drain on paper towels.