- Getting Started
Line a baking sheet with wax paper; set aside.
- Mixing the Ingredients
Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
- Resting and Cooling
One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
- Cooking the Base
Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
- Cooking the Base
Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.
- Finishing Touches
jenniwun
- Calories:1182 kcal%59%
- Protein:4.0 g%8%
- Carbohydrates:26.0 g%8%
- Fat:118.0 g%99%
- Sugar:4.0 g%4%
- Salt:0.5 g%7%
- Energy:4945 kJ%82%
Coconut Shrimp is a delicious and satisfying dish, Featuring all, beer and egg, highlighting the natural sweetness and delicacy of fresh seafood. Serve immediately while hot, garnished with fresh herbs and a wedge of lemon.
