Coconut Shrimp

Monday, August 10, 2009

These are delicious. I made these the other night and they were a hit. I served them with a dipping sauce consisting of 1/2 cup orange marmalade, 2 teaspoons honey dijon, 1 teaspoon horseradish, and 1 teaspoon honey. They tasted similar to the ones I had in a restaurant.



Coconut Shrimp

Ingredients:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying


Directions:
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.
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.

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