Coconut beer batter shrimp
Coconut Beer Batter Shrimp Seafood Appetizers
Last updated 6/12/2012 12:50:56 AM. Recipe ID 12426. Report a problem with this recipe.
Title: Coconut beer batter shrimp
Categories: Seafood, Appetizers
Yield: 6 servings
1 3/4 c All-purpose flour
3/4 c Beer (6 oz.)
1 tb Baking powder
4 Dozen medium shrimp, peeled
-and deveined (leave tails
About two pounds.
3 c Grated coconut, about 6 oz.
Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1
1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder
3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps.
_____________________________________________ Vegetable oil for deep
frying. ** Thoroughly combine the ingredients for the seasoning mix
in a small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking
powder, eggs, and beer together in a bowl, breaking up all lumps
until it is smooth.
Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and
set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix.
Then Hold shrimp by the tail, dredge in the flour mixture, shake off
excess, dip each in batter and allow excess to drip off. Coat each
shrimp with the coconut and place the shrimp on a baking sheet.
Heat deep fryer to 350 degrees. Drop each shrimp into the hot oil
and cook until golden brown, about 1/2 to 1 minute on each side. Do
not crowd the fryer!
Drain on paper towels and serve immediately, as is, or with a dipping
sauce or fruit preserve. (Six main dish or twelve appetizer servings.)
Didn't find the recipe you were looking for? Search for more here!