“These crispy shrimp are rolled in a coconut beer batter before frying. For the dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste. Crispy coconut shrimp is easy to make, and it’s so much cheaper and tastier to make it right at home!”
Prep: 10 m Cook: 20 m Ready In 1 h
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To make this Crispy Coconut Shrimp, You’ll need the following Ingredients:
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 a 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.
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CRISPY COCONUT SHRIMP
Crispy Coconut Shrimp
Equipment
- Oven
- Medium Bowl
Ingredients
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 tsp baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Instructions
- In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by the 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.
- 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.
