Coconut Shrimp

READY IN: 35mins
Top Review by mle234

This is great! I increased the measurements for 20 shrimp, used dried unsweetend coconut flakes, 2T sugar, and 2 XL eggs (I didn't have large). I also pounded the shrimp a little after splitting them (I thought it was part of the recipe but it must've been a step in another coconut shrimp recipe I had looked up - but no harm there). I think next time I'll add another 1T (or so) sugar, but the recipe is fabulous as it is.

Ingredients Nutrition

Directions

  1. Remove skin from shrimp, leave tails attached.
  2. Butterfly shrimp 1/2 way, dust with flour.
  3. Mix flour, egg, beer, salt, pepper and sugar creating a batter.
  4. Dip shrimp into batter without dipping the tails, then dip into coconut.
  5. Refrigerate for 15 minutes minimum.
  6. Heat oil to 325 degrees F.
  7. Deep fry shrimp.

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