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Coconut Shrimp

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Ingredients ¾ cup all-purpose flour, divided ⅔ cup beer 1 large egg

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1 ½ teaspoons baking powder 2 cups flaked coconut 24 medium raw shrimp, shelled, deveined, with tails attached 3 cups oil for frying

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Directions Put wax paper on one baking sheet and set it aside.

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In a medium bowl, whisk together 1/2 cup flour, beer, egg, and baking powder until smooth. In two different bowls, combine the coconut and the remaining 1/4 cup flour.

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Holding the shrimp by the tail, dredge each one in flour and shake off excess. Pour in beer batter and let the extra run off. After rolling in coconut, transfer to the baking sheet that has been ready.

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Preheat oil to 350 degrees Fahrenheit (175 degrees Celsius) in a deep fryer or large skillet.

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Fry shrimp in heated oil in batches, flipping once, for two to three minutes, or until golden brown. Shuck shrimp with tongs and place them on paper towels to drain.

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