Coconut Shrimp

December 13, 2019

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce,you can use orange marmalade, mustard and horseradish mixed to taste.



 1 egg

 1/2 cup all-purpose flour

  2/3 cup beer

 1/2 teaspoons baking powder

 1/4 cup all-purpose flour

  2 cups flaked coconut

 24 shrimp

 3 cups oil for frying



Direction recipes cooked by using SUNAVO Induction Cooktop.

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

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.

STEP 3  
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


Nutrition Per Serving

317 calories;

19.3 g fat;

26.3 g carbohydrates;

8.4 g protein;

67 mg cholesterol;

241 mg sodium.