Coconut Shrimp
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.
Ingredients
|
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 |
Directions
Direction recipes cooked by using SUNAVO Induction Cooktop.
STEP 1
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
STEP 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.
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.
