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Crispy Coconut Shrimp

by Rebecca June 18, 2019

“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!”

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Prep: 10 m Cook: 20 m Ready In 1 h

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Crispy Coconut Shrimp

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.

Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.

CRISPY COCONUT SHRIMP

Crispy Coconut Shrimp

"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!"

  • 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
  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 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.

  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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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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