Coconut Shrimp

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.

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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

  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 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.

Main DishJohn Morgancoconut, shrimpComment