The nice thing about coconut shrimp is that it doesn’t really go bad even if it cools off before people have a chance to try it. When I serve it at parties like this one, I just keep a slow cooker on the warm setting and toss them in there as they get finished up cooking. That way, they stay warm enough for everyone to feel like they are getting nice fresh shrimp. I don’t care how cool they get…they taste great to me even cold from the fridge! Check out what they are saying about this recipe over at All Recipes:
“OMG OMG OMG These are SOO good. I cannot believe how well they turned out for me.”
Don’t worry about these turning out poorly…you really can’t go wrong with shrimp!
Ingredients
1 egg
1/2 cup Gold Medal 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
Instructions
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.
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Quick Tip: Mix together orange marmalade, horseradish, and mustard for a dipping sauce.
Thanks again to All Recipes for this quick and tasty recipe.