Beer battered coconut shrimp
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shrimp, peeled, deveined, tails left on
In bowl, combine egg, 1/2 cup flour, beer and baking powder. Place remaining flour in shallow bowl. Place coconut in a separate shallow bowl.
Dredge shrimp in flour, then dip into egg batter, roll each shrimp in coconut. Place shrimp on wax paper, place on a baking sheet. Refrigerate 30 mins to set.
Heat oil in lg deep pot until hot. Fry shrimp in batches about 3-4 mins, or until golden brown. Drain on paper towels.