Deep-fried Coconut Shrimp

Copy Icon
Twitter Icon
Deep-fried Coconut Shrimp

Description

Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

Cooking Time

Preparation Time :5 Hr 0 Min

Cook Time : 5 Min

Total Time : 5 Hr 5 Min

Ingredients

Serves : 25
  • 1 egg


  • 1⁄2 all-purpose flour


  • 2⁄3 beer


  • 1 1⁄2 baking powder


  • 1⁄3 all-purpose flour


  • 2 sweetened coconut


  • 25 fresh shrimp


  • 2 1⁄2 cups vegetable oil (can use 3 cups)

Directions

  • NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
  • In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
  • Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
  • Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
  • Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
  • Repeat with all remaining shrimp.
  • Place onto a parchment-lined baking sheet.
  • Refrigerate for a minimum of 5-24 hours.
  • Heat oil in a deep-fryer or in a large heavy pot to 350°F.
  • Fry the shrimp in batches turning once until golden brown.
  • Carefully using tongs remove to a brown paper bag or paper towels to drain.