Put the Lime in the Coconut Shrimp

1. 1

   In a medium bowl, stir together 1 1/4 cups of the flour, breadcrumbs, baking powder, salt, pepper, garlic powder and dried tarragon.

2. 2

   In a separate bowl, whisk together the egg, buttermilk, beer, lime juice and cilantro.

3. 3

   Toss the fresh shrimp in the flour mixture, one at a time, until they are thoroughly coated and set aside.

4. 4

   Whisk together the remaining flour mixture into the egg mixture to create a batter.

5. 5

   Add flour if necessary (1 tsp at a time to thicken) - should be fairly thick, like pancake batter.

6. 6

   In a separate medium bowl, mix together the coconut flakes and the remaining 1/4 cup of flour.

7. 7

   Dip the floured shrimp in the batter and allow the excess batter to drip away, then roll the shrimp into the coconut flake mixture.

8. 8

   Place the shrimp on a pan lined with parchment paper and refrigerate for 30 minutes or up to a maximum of 4 hours in advance of frying.

9. 9

   When you're ready to fry them, heat the oil in a deep fryer or large pot to 365 Degrees Fahrenheit.

10. 10

    Fry the shrimp, a few at a time, 2 to 3 minutes each (or until golden brown) and place onto paper towel to allow the excess oil to drain.

11. 11

    Serve hot with mango chutney or your favorite dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.