coconut shrimp

Prawn

Coconut Shrimp

These coconut shrimp are rolled in a coconut beer batter before frying. Serve warm with your favorite dipping sauce — I use orange marmalade, mustard, and horseradish mixed to taste for a dipping sauce.

Ingredients

¾ cup all-purpose flour, divided
⅔ cup beer
1 large egg
1 ½ teaspoons baking powder
2 cups flaked coconut
24 medium raw shrimp, shelled, deveined, with tails attached
3 cups oil for frying

Directions

Line a baking sheet with wax paper; set aside.
Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.