beer battered coconut shrimp

★★★★★ 4
a recipe by
sherry monfils
worcester, MA

These crunchy, tasty shrimp go with a variety of dippins, I usually serve w/ a sweet sauce.

★★★★★ 4
serves 6
prep time 45 Min
cook time 10 Min

Ingredients For beer battered coconut shrimp

  • 1 lg
  • 1/2 c
  • 2/3 c
    domestic beer
  • 1-1/2 tsp
    baking powder
  • 1/4 c
  • 2 c
    flaked coconut
  • 24 lg
    shrimp, peeled, deveined, tails left on
  • 3 c
    canola oil

How To Make beer battered coconut shrimp

  • 1
    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.
  • 2
    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.
  • 3
    Heat oil in lg deep pot until hot. Fry shrimp in batches about 3-4 mins, or until golden brown. Drain on paper towels.

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