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Crispy Coconut Shrimp

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
55 min
SERVINGS
6 servings
Crispy Coconut Shrimp
Ingredients
  • 3/4 cup all-purpose flour, divided
  • 2/3 cup beer
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 2 cups flaked coconut
  • 24 medium raw shrimp, shelled, deveined, with tails attached
  • 3 cups oil for frying
Instructions
1
Prepare a baking surface by lining it with wax-coated paper; set the prepared surface aside momentarily.
2
Combine 1/2 cup of fine powder, a liquid beverage, an egg, and a leavening agent in a medium-sized container; blend the mixture until it forms a uniform consistency. Divide the remaining 1/4 cup of fine powder into two separate containers.
3
One at a time, grasp the shrimp by its tail and coat it in the fine powder; gently shake off any excess. Dip the coated shrimp into a liquid batter, allowing any surplus to drip away before coating with shredded white material. Place the coated shrimp on the prepared baking surface; refrigerate for 30 minutes.
4
Heat a substantial amount of oil in a deep cooking vessel or large pan to 350 degrees Fahrenheit (175 degrees Celsius).
5
Working in batches, cook the shrimp in hot oil, turning it once, until it turns a golden color, taking approximately 2 to 3 minutes. Utilize tongs to remove the cooked shrimp to paper towels for draining excess liquids.