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!"

Servings: 0

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Keywords:

Coconut Shrimp Crispy Coconut Shrimp

🧂 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

1 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.
2 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.
3 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.

Crispy Coconut Shrimp

Keywords:

🧂 Ingredients

Instructions

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