These coconut shrimp are rolled in a coconut beer batter before frying. I use orange marmalade, mustard, and horseradish mixed to taste for a dipping sauce.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
317 Calories
Recipe Instructions
Step 1
Line a baking sheet with wax paper; set aside.
Step 2
Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
Step 3
One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
Step 4
Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
Step 5
Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
