Coconut Shrimp

Coconut Shrimp

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/2 cup all-purpose flour
• 2 cups sweet flaked coconut
• 24 medium sized uncooked shrimp- deveined and peeled with the tails on.
• 3 cups oil for frying- I used grapeseed oil and it worked great but many swear by peanut oil for deep frying as it has a very high smoke point, it doesn’t break down at high temperatures as quickly as some other oils, like olive oil.

Batter Station for Coconut Shrimp

Directions:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/2 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer or high sided heavy pot.  Oil any hotter will cook the shrimp too quickly and they will be too brown on the outside, while not cooked on the inside.  If this happens, just put in 300 degree F oven for 5-10 minutes to finish the cooking process.
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. They cook quickly, so stay by the fryer because you can easily over cook them.  The sweet coconut browns up quickly. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Frying Coconut Shrimp

Orange Marmalade Dijon Mustard Dipping Sauce