Coconut Shrimp
Excellent dish. Sweet, crunchy and delectable!
Yield
6 servingsPrep
10 minCook
15 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| ⅔ | cup |
beer
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
coconut, shredded (desiccated)
or unsweetened |
*
|
| 24 | each |
shrimp
|
*
|
| 3 | cups |
vegetable oil
for frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 158 | ml |
beer
|
|
| 7.5 | ml |
baking powder
|
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
coconut, shredded (desiccated)
or unsweetened |
*
|
| 24 | each |
shrimp
|
*
|
| 7.1E+2 | ml |
vegetable oil
for frying |
|
Directions
In medium bowl, combine egg, ½ cup flour, beer and baking powder.
Place ¼ cup flour and coconut in two separate bowls.
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℉ (180℃) F (175 degrees C) in a deep-fryer.
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.
