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.
Time:
- Cook: 20 mins
- Additional: 30 mins
- Total: 1 hr
- Prep: 10 mins
- Servings: 6
- Yield: 6 servings
Ingredients
- 1 egg
- ½ cup all-purpose flour
- ⅔ cup beer
- 1 ½ teaspoons baking powder
- ¼ cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Directions
Step 1
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Step 2
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.
Step 3
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.
Editor's Note:
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.
Nutrition Facts
Per Serving: 317 calories; protein 8.4g; carbohydrates 26.3g; fat 19.3g; cholesterol 67.5mg; sodium 240.8mg.
Source: AllRecipes
