Coconut Shrimp I
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Recipe Summary Coconut Shrimp I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Ingredients | Recipe Template With Photo1 egg½ cup all-purpose flour⅔ cup beer1 ½ teaspoons baking powder¼ cup all-purpose flour2 cups flaked coconut24 shrimp3 cups oil for fryingDirectionsIn 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.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.Info | Recipe Template With Photoprep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Coconut Shrimp IAppetizers and Snacks, Seafood, Shrimp,
