Coconut Shrimp

Submitted by Ashley U

• Ready In: 35mins
• Ingredients: 8
• Yields: 5 shrimp

ingredients

• 5 large shrimp
• 3 tablespoons flour
• 1⁄2 egg
• 3 tablespoons beer
• salt and pepper
• sugar
• 1⁄2 cup shredded coconut
• 1 cup frying oil

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.

Reviews

[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.

 

[Adria82]

My husband and I thought this was as good or better than what we've had at any restaurant!

 

[minorbig]

Easy and elegant, what a great dish to impress someone with! I felt like I was eating at a fancy restaurant after I made this, I had to remind myself that it came out of my tiny kitchen, and was cooked by ME! Thanks for sharing this recipe Ashley U.

 

[Josephine Marie]

Very easy and it was delicious.