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Coconut Shrimp
Prep
15 mins
Cook
10 mins
Servings
6
Difficulty
Easy
My go to appetizer for impressing guests is this crispy coconut shrimp, and honestly, it's easier than you'd think. With just fifteen minutes of prep and ten minutes of frying, you'll have a restaurant quality dish on the table faster than you can order takeout. The beauty of this recipe is how simple the ingredients are and how affordable they keep your costs down. Plus, shrimp is packed with protein and selenium, which supports your immune system beautifully. The beer in the batter creates an incredibly light and crispy coating that coconut lovers will absolutely adore. Trust me, once you master this one, you'll be making it again and again.
Ella x
Ingredients
- ¾ cup all-purpose flour, divided¾ cup all-purpose flour, divided
- ⅔ cup beer⅔ cup beer
- 11 large egg
- 11 ½ teaspoons baking powder
- 22 cups flaked coconut
- 2424 medium raw shrimp, shelled, deveined, with tails attached
- 33 cups oil for frying
Detail level
Instructions
- 1
Line a baking sheet with wax paper; set aside.
- 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.
- 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.
- 4
Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
- 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.
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