Easy Coconut Shrimp
This coconut shrimp is not only easy to make, but you’ll definitely be amazed at the results. These are so much better than those served in many restaurants, just pay attention to the details and you’ll have perfect results every time. Easy Coconut Shrimp are perfect for entertaining or as an appetizer for a special dinner. Heck, you don’t even need a reason, I make these for family night and my family devours them.
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- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1-1/2 tsp baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 large tail-on shrimp * (peeled and deveined; leave the tail on)
- oil for frying
Ingredients
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- In medium size bowl, combine the egg, 1/2 cup all-purpose flour, beer, and baking powder.
- In a small bowl, place 1/4 cup of all-purpose flour; in a separate bowl, place the flaked coconut.
- Line a baking sheet with wax paper.
- Hold shrimp by tail; dredge in the flour, shaking off excess. Dip into the prepared egg and beer batter; allow the excess to drip off. Immediately dip the shrimp in the flaked coconut and place on the prepared baking sheet.
- Place the tray with shrimp in the freezer for 15 minutes. Meanwhile, in a heavy deep skillet or a deep fryer, heat oil to 350° F.
- Fry the shrimp in batches: cook about 2 to 3 minutes, turning only once, until golden brown on both sides. Remove shrimp and place on paper towels to drain. Serve with your favorite dipping sauce.
Tips:
Halfway through the chilling time, remove the tray from freezer; gently mold the batter around each of the coated shrimp. This will help ensure that it sticks to the shrimp when it's frying.
Serve with cocktail sauce or an Asian sweet chili sauce.
* You can use another size shrimp, but the larger the shrimp, the longer they'll need to cook. Coconut burns easily, so be sure to keep a very close on them and turn as soon as they are a nice golden brown.
