Coconut Shrimp I

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Description

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Ingredients

  • 1 egg
  • ½ cup all-purpose flour
  • ⅔ cup beer
  • 1 ½ teaspoons baking powder
  • ¼ cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying

Instructions

  1. Line a baking sheet with wax paper; set aside.
  2. Whisk together 1/2 cup flour
  3. beer
  4. egg
  5. and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
  6. One at a time
  7. hold shrimp by the tail and dredge in flour
  8. shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut
  9. then place on the prepared baking sheet. Refrigerate for 30 minutes.
  10. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
  11. Working in batches
  12. fry shrimp in hot oil
  13. turning once
  14. until golden brown
  15. 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 1 hr

Servings: 6

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