The best thing about this recipe I think is the fact that it is so easy! I always thought that shrimp was difficult to make, that’s why I only had it when we would go out to eat. Now that I know it’s a piece of cake to toss together, we can have it at home more often. This version of coconut shrimp is one that I can’t get enough of. There are definitely fights over who gets the last one! Check out what they are saying about this recipe over at All Recipes:
“OMG OMG OMG These are SOO good. I cannot believe how well they turned out for me.”
If you think that you can’t make coconut shrimp, wait until you take a crack at this recipe.
Ingredients
1 egg
1/2 cup Gold Medal 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
Instructions
In 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 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.
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Quick Tip: Mango salsa pairs very nicely with this dish.
Thanks again to All Recipes for this tantalizing recipe.
