Coconut Shrimp

Beer-battered Mississippi Gulf Shrimp rolled in sweet coconut flakes and fried to a light, golden crisp.

 

TIME: 60 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

METHOD: fry

 

INGREDIENTS:

• 16 oz Mississippi Gulf shrimp

• 1 each egg

• 3/4 cup flour, divided

• 2/3 cup beer

• 1 1/2 tsp baking powder

• 2 cup flaked coconut

• 3 cup oil for frying

 

DIRECTIONS:

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

2. Place remaining flour in a small bowl, and coconut in another small bowl.

3. Hold shrimp by tail and dredge in flour, followed by egg/beer batter, and then coconut.

4. Place on a baking sheet lined with wax paper and repeat with remaining shrimp.

5. Refrigerate for 30 minutes.

6. Heat oil in a deep fryer or skillet.

7. Fry shrimp in batches, turning once if in a skillet, until golden brown. Using tongs, remove to paper towels to drain.

8. Serve warm with your favorite dipping sauce.

 

Serving Suggestion: Serve with rice and green peas.

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