Tuesday, September 2, 2008

Coconut Shrimp


Coconut Shrimp is a staple in our house. I fell in love with these beauties on my 21st birthday at Joe's Crab Shack. Even if you do not love coconut, you have to give these a try!

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
  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 (175 degrees C) 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.

1 comment:

Angela said...

Got my deep-fry on tonight . . . Hello deliciousness! I'm so glad you put this on my menu. I would never have made them, but will definitely do it again now!

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