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prep time
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method
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yield
Ingredients
- - 1 cup flour
- - 1 large egg
- - 1 cup beer
- - 1 can shredded coconut (3.5 oz)
- - 2 lbs. jumbo shrimp, shelled and deveined with tails intact
- - oil for frying
- - 1 lemon, cut into wedges
How To Make coconut shrimp
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Step 1In a bowl, beat together the flour, egg and beer. Spread the coconut on a plate. Holding each shrimp by the tail, dip them into the batter coating evenly. Roll the batter coated shrimp in coconut. In a large pan, heat 2 inches of oil to 375. Gently lower the shrimp into the hot oil, 4 to 5 at a time. Fry for only 4 to 5 minutes, turning often or until the shrimp are golden brown all over. As the shrimp are cooked, drain them on paper towels. Serve with lemons or mustard sauce. Serves 4 Source: My Old Recipes
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