Cooking Page
Have you ever wished you could sit on the golden warm sand of a tropical beach while sipping some coconut juice and eating shrimp and just having a blast. Well why not try some of my grandma's favorite coconut shrimp and which I am sure other people know, but just to let you get a taste I posted it on my site. So turn on that fan and get out the beach blanket cause you are going to have a tropical blast!
Coconut Shrimp on the Plate
Ingredients
Coconut Shrimp on the Plate
Ingredients
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 2 cups flaked coconut
- 24 shrimp
- 3 cups oil for frying
Directions- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.