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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 4 |
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I got this recipe off I've made this many times and turns out great everytime. You can use whatever kind of dipping sauce you'd like - I use Pina Colada Dipping Sauce and will post recipe for that as well. This is the best coconut shrimp I've ever had-even better than the local seafood restaurant.This was rated 5 out of 5 from 406 reviewers. Ingredients:
1 egg |
1/2 cup all-purpose flour |
2/3 cup beer (i use budlight) |
1 1/2 teaspoons baking powder |
1/4 cup all-purpose flour |
2 cups sweetened flaked coconut |
24 large raw shrimp, peeled and deveined with tail on (fresh or large frozen will work-just make sure it's thawed.) |
3 cups frying oil, for deep fryer (i use peanut oil but any kind would work) |
Directions:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
2. Put other 1/4 cup flour in a bowl.
3. Put coconut into another bowl.
4. Hold shrimp by tail and dredge in flour, shaking off excess flour.
5. Dip in egg/beer batter, allow excess to drip off.
6. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refrigerate for 30 minutes.
7. Meanwhile, heat oil in deep fryer to 350 degrees (175C).
8. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
9. Pina Colada Dipping Sauce.
10. 1/2 cup sour cream.
11. 1/4 Pina Colado nonalcoholic drink mix.
12. 1/4 cup crushed pineapple (canned).
13. 2 tablespoons sugar.
14. Combine all ingrediants and chill while you prepare the shrimp.
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