This recipe brings a lovely twist to shrimp, a seafood so versatile that the variety can go a million ways. See here for one take on the delicious little guys!
Prep 10 m - Cook 20 m - Ready In 1 h
What you will need:
1/2 cup all-purpose flour
2/3 cup beer (your choice!)
1 1/2 tsp baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
In 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 skillet.
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.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!