CATEGORIES
Appetizer

Coconut Shrimp to Die for

Prep:
10 m
Cook:
20 m
Ready in:
30 m
Yum
The crispy secret of these shrimp is in the special coconut batter!
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INGREDIENTS
Servings: 6
Egg
1
All-purpose flour
½ cup
Beer
2/3 beer
Baking powder
1 ½ tsp.
All-purpose flour
¼ cup
Flaked coconut
2 cups
Shrimp
24
Oil
3 cups, for frying
DIRECTIONS
  1. Combine the first four ingredients (from egg to baking powder) in a medium bowl.
  2. Put flour and flaked coconut in two separate bowls.
  3. Holding shrimp by tail, dredge it in the flour and shake of the excess.
  4. Dip the shrimp in the egg mixture then and let the excess drip off.
  5. Finally, roll the shrimp in flaked coconut and put it on a baking sheet (line it with wax paper first).  Keep in the fridge for 30 minutes.
  6. Meanwhile, add oil to a deep-fryer and heat it to 350° F/175° C.
  7. Fry shrimp in batches, turning once, for 2 to 3 minutes or until they become golden-brown.
  8. With tongs, place the shrimp on a paper towel to let them drain. Serve while warm with your favorite dip.
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