Tuesday, April 8, 2008

Coconut Shrimp


I love shrimp. So, I find a lot of main dish recipes, appetizers, salads and anything else I can to use shrimp. Even though I hate peeling them but then you know they’re good and fresh.

Coconut Shrimp

1 egg

1/2 cup all-purpose flour

2/3 cup beer (I used an NA lager)

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp

3 cups oil for frying

1) In 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 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.

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.

Original recipe found here - it’s got 5 stars on Allrecipes!!