Coconut Shrimp
Add a new flavor to your shrimp with this succulent recipe that is bound to be even your Grandpa's new favorite!
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pound |
shrimp
large, unpeeled |
|
| 1 ⅓ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
paprika
|
|
| 1 ¼ | cup |
beer
|
|
| 2 | cups |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
shrimp
large, unpeeled |
|
| 315 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
paprika
|
|
| 296 | ml |
beer
|
|
| 473 | ml |
coconut
shredded |
*
|
| 1 | x |
vegetable oil
|
*
|
Directions
Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.
