Coconut Shrimp I

1. 1

   In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.

2. 2

   Put other 1/4 cup flour in a bowl.

3. 3

   Put coconut into another bowl.

4. 4

   Hold shrimp by tail and dredge in flour, shaking off excess flour.

5. 5

   Dip in egg/beer batter, allow excess to drip off.

6. 6

   Roll shrimp in coconut and place on baking sheet lined with wax paper. Refrigerate for 30 minutes.

7. 7

   Meanwhile, heat oil in deep fryer to 350 degrees (175C).

8. 8

   Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.

9. 9

   Pina Colada Dipping Sauce.

10. 10

    1/2 cup sour cream.

11. 11

    1/4 Pina Colado nonalcoholic drink mix.

12. 12

    1/4 cup crushed pineapple (canned).

13. 13

    2 tablespoons sugar.

14. 14

    Combine all ingrediants and chill while you prepare the shrimp.

* Per serving · 4 servings · Values may vary.

No additional tips available.