Coconut Shrimp

1/2 cupall-purpose flour
2/3 cupbeer
1-1/2 teaspoonsbaking powder
1/4 cupall-purpose flour
2 cupsflaked coconut
1-1/2 pounduncooked large shrimp, peeled and deveined with tails attached
3 cupsvegetable oil for frying

Equipment List

Deep Fryer
Mixing Bowls


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. In medium bowl, combine egg, 1/2 cup flour, beer, and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls.

Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Heat oil to 350 F (175 C) in a deep fryer.

Fry shrimp in batches. Cook 2 to 3 minutes or until golden brown, turning once. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Yield: 6 servings

Note: Serve Coconut Shrimp with a simple sauce. Mix together 3/4 cup orange marmalade, 1/4 cup Dijon-style mustard, 2 tablespoons prepared horseradish, and 1/4 cup honey.

Submitted by "Linda" to

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