Coconut Shrimp

Servings:

Cooking Time:

Ingredients:

• 1 egg
• ¾ cup all-purpose flour, divided
• ⅔ cup beer
• 1 ½ teaspoons baking powder
• 2 cups dried coconut meat
• 24 medium shrimp - peeled, de-veined, tails left on
• 8 cups vegetable oil (for frying)

Instructions:

• In medium bowl, combine egg, ½ cup flour, beer and baking powder.
• Place remaining ¼ cup flour and coconut in two separate bowls.
• Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip 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° F (175° C) in a deep-fryer.
• Fry shrimp, in batches, 2 to 3 minutes until golden brown, turning once.
• Using tongs, remove shrimp to paper towels to drain.

Serve as an appetizer or the main course. Serve warm with your favorite dipping sauce.