Coconut Shrimp

1. 1

   Whisk together the flour and wine or beer until batter is smooth.

2. 2

   Dip shrimp in batter, then dip into the shredded coconut, turning to coat all sides.

3. 3

   Pour oil into large, deep frying pan; heat over high heat to 375u00b0.

4. 4

   To be sure oil is hot enough, drop shred of coconut into oil; it should begin sizzling immediately.

5. 5

   Fry shrimp in 2 to 3 batches without crowding, turning occasionally, until cooked through and curled and coconut is golden brown, 2 to 3 minutes.

6. 6

   Remove shrimp with a slotted spoon; drain on paper towels.

7. 7

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.