Deep-Fried Coconut Shrimp
photo by Ratalouille
- Ready In:
- 5hrs 5mins
- 1 large egg
- 1⁄2 cup all-purpose flour
- 2⁄3 cup beer (room temperature)
- 1 1⁄2 teaspoons baking powder
- 1⁄3 cup all-purpose flour
- 2 cups mound's brand sweetened coconut
- 25 medium uncooked fresh shrimp, with tails left on
- 2 1⁄2 cups vegetable oil (can use 3 cups)
- NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
- In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
- Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
- Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
- Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
- Repeat with all remaining shrimp.
- Place onto a parchment-lined baking sheet.
- Refrigerate for a minimum of 5-24 hours.
- Heat oil in a deep-fryer or in a large heavy pot to 350°F.
- Fry the shrimp in batches turning once until golden brown.
- Carefully using tongs remove to a brown paper bag or paper towels to drain.
Questions & Replies
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Another delicious recipe, Kittencal! I have never refrigerated the shrimp after battering them, I usually just fry them right up. I think this makes for a thicker batter. I also tried baking a few of them, just to see what the difference would be ... I didn't care for this method. It took quite a while, the batter didn't seem cooked all the way and the coconut wasn't toasting very well. Overall, it was a hit! Thank you :)
Kitten, I was looking through fried shrimp recipes when I saw your name. I stopped looking and knew I had found my recipe. This was SO GOOD. Your recipe called for the exact right measurements and easy on-hand ingredients. My BF and his brother LOVED THESE SHRIMP. 20 stars! I will be making these again - Soon!