Coconut Shrimp I
Try this Coconut Shrimp I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains eggs
deep fry
dairy free
pescatarian
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
- Carbohydrate 57.3710840007923 g
- Cholesterol 36.48 mg
- Fat 118.5146375 g
- Fiber 2.52792492642254 g
- Protein 7.20742750010266 g
- Saturated Fat 13.0042525 g
- Serving Size 1 1 serving (234g)
- Sodium 386.345500000893 mg
- Sugar 54.8431590743697 g
- Trans Fat 5.09213749999998 g
- Calories 1309 calories
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. 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. 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.
