Prep 20 mins
Cook 5 mins
This is my adaptation of a Robin Miller Quick Fix recipe. She also made a homemade garlic sauce that I didn't care for, so I made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients.
- 1 large egg
- 2⁄3 cup beer (I used Sam Adams Double Bock)
- 1 1⁄2 teaspoons baking powder
- salt, to taste
- black pepper, to taste
- 3⁄4 cup all-purpose flour, plus more to dust
- 2 cups desiccated coconut, shredded
- 24 large shrimp, peeled and deveined, tails on
- 2 -3 tablespoons canola oil (or more)
- 1 cup sweet and sour sauce, as a dip (optional)
- You will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
- Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
- In one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
- Place some extra flour into a ziptop plastic baggie.
- Place coconut in a separate shallow bowl.
- (DREDGE IN FLOUR):Drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
- (DUNK IN BATTER):Remove from bag and shake off excess flour. Grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
- (COCONUT COATING):Next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
- Set onto a platter and repeat until all the shrimp are coated.
- Once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
- Drain on paper towels and serve with sweet & sour dip.
This was great! Instead of sweet and sour, we used apricot preserves with a little chili sauce. Very good and very easy.