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COCONUT SHRIMP AND MIXED GREEN SALAD

Instructions
1 Egg
½ cup all-purpose Flour
2/3 cup Beer
1 ½ teaspoons Baking Powder
¼ cup all-purpose Flour
2 cups flaked Coconut
24 Shrimp
3 cups 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 drop off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350°F (175°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.

ADD MIXED GREEN SALAD