In medium bowl, combine egg, 1/2 cup flour, beer and
baking powder. Place 1/4 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 degrees 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.
Originally Submitted
10/25/2011
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