Pirate Recipes > Seafood > Coconut Shrimp >
Coconut Shrimp
1 egg
1/2 C all-purpose flour
2/3 C beer
1-1/2 tsp. baking powder
1/4 C all-purpose flour
2 C flaked coconut
24 shrimp, peeled & deveined
3 C oil (for frying)
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and flaked coconut in two separate bowls. Holding shrimp by the tail, dredge in flour (shake to remove excess). Dip shrimp in egg and beer mixture; allow excess to drip off. Roll shrimp in coconut. Place on a baking sheet lined with waxed paper. Refrigerate for about thirty minutes. Heat oil to 350-degrees F in an electric skillet or deep-fryer. Fry shrimp in manageable batches, cooking for two or three minutes, turning once, or until golden brown. Place cooked shrimp on paper towels to drain. Arrange on a large platter before serving.
Related Link:
Food Fare Culinary Collection: The Pirates Table
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