Beat flour, beer, egg, and salt in a bowl with an electric mixer on
low until batter is smooth. Spread coconut flakes in a shallow dish.
Dip shrimp into beer batter, shaking off excess, then press into
coconut. Place shrimp onto a plate while breading the rest; do not
stack.
Heat vegetable oil in a skillet over medium-high heat until hot but
not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the
hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on
a wire rack set over paper towels. Repeat with remaining shrimp.
Originally Submitted
4/6/2009
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