Deep-Fried Coconut Shrimp

1. 1

   NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).

2. 2

   In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.

3. 3

   Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.

4. 4

   Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.

5. 5

   Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.

6. 6

   Repeat with all remaining shrimp.

7. 7

   Place onto a parchment-lined baking sheet.

8. 8

   Refrigerate for a minimum of 5-24 hours.

9. 9

   Heat oil in a deep-fryer or in a large heavy pot to 350u00b0F.

10. 10

    Fry the shrimp in batches turning once until golden brown.

11. 11

    Carefully using tongs remove to a brown paper bag or paper towels to drain.

* Per serving · 4 servings · Values may vary.

No additional tips available.