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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!"
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Prep Time 10 minutes
Cook Time 20 minutes

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.
Keyword Coconut Shrimp, Crispy Coconut Shrimp
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