These coconut shrimp are rolled in a coconut beer batter before frying Serve warm with your favorite dipping sauce I use orange marmalade mustard and horseradish mixed to taste for a dipping sauce
Prep Time
30 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Line a baking sheet with wax paper; set aside.
Whisk together 1/2 cup flour
beer
egg
and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
One at a time
hold shrimp by the tail and dredge in flour
shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut
then place on the prepared baking sheet. Refrigerate for 30 minutes.
Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
Working in batches
fry shrimp in hot oil
turning once
until golden brown
2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.
jenniwun
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
