Coconut Beer Batter Shrimp

Name: Coconut Beer Batter Shrimp
Yield: 8
Cuisine: Fusion
Ingredients: cayenne pepper; salt; paprika; black pepper; garlic powder; onion powder; thyme; oregano; eggs; flour; beer; baking powder; shrimp; vegetable oil; coconut

Submitted by Classeed

Create a new flavorful dish for dinner with this delicious recipe that calls for grated coconut, cayenne pepper, and....beer!

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

TABLESPOON CAYENNE PEPPER

2 ¼

TEASPOONS SALT

1 ½

TEASPOON PAPRIKA
prefer sweet hungarian

1 ½

TEASPOON BLACK PEPPER

1 ¼

TEASPOON GARLIC POWDER

TEASPOONS ONION POWDER

TEASPOONS THYME *

TEASPOONS OREGANO

LARGE EGGS

1 ¾

CUP ALL-PURPOSE FLOUR

CUPS BEER

TABLESPOON BAKING POWDER

EACH SHRIMP
medium, peeled and deveined, about 2 lbs *

X VEGETABLE OIL
for frying *

OUNCES COCONUT
grated 3 cups

Directions

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1¼ cups of the flour, 2 teaspoon of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1½ teaspoon of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.

Heat deep fryer to 350℉ (180℃). Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer.

Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.