Coconut Fried Shrimp
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
medium-sized, fresh, unpeeled |
|
| ¾ | cup |
pancake mix
|
* |
| ¾ | cup |
beer
|
|
| 1 | x |
vegetable oil
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
medium-sized, fresh, unpeeled |
|
| 177 | ml |
pancake mix
|
* |
| 177 | ml |
beer
|
|
| 1 | x |
vegetable oil
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
coconut
flaked |
*
|
Directions
Peel shrimp, leaving tails intact; devein, if desired.
Combine pancake mix and beer in a small bowl; stir until smooth.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350℉ (180℃).
Dredge shrimp in flour, shake off excess.
Dip shrimp into batter, dredge in coconut.
Fry, a few at a time, 45 seconds on each side or until golden.
Drain on paper towels.
