Coconut Shrimp is an irresistible main dish or appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. A mouthwatering piece of heaven!
Recipe calls for 36 shrimp but shrimp vary in size from store to store. I usually get 1.5 pounds of the fresh, extra-large shrimp at Baker’s meat counter. Extra-large shrimp are usually 21-25 shrimp per pound.
Approx. Times: Prep 20 minutes Cook 30 Done 60 minutes (approx)
Servings: 6 (Unless you’re like Laura and I, then it’s 2)
36 extra-large shrimp
1/2 cup all-purpose flour
2/3 cup beer (Lager or Ale)
1-1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups sweetened, flaked coconut
1) In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2) 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. When they’re all prepared put the baking sheet in the freezer for 30 minutes. Meanwhile, heat oil to 375 degrees F in the deep-fryer.
3) Deep fry shrimp in batches for 2 to 3 minutes each batch, or until golden brown. Remove shrimp to paper towels to drain. Serve warm with the dipping sauce.
4) For the dipping sauce: mix equal amounts of apricot preserves and sambal oelek, about 3 tablespoons each. If you’re a heavy dipper, mix a little more.
If you serve as a main dish you can prepare your favorite rice dish and steamed vegetable.
ENJOY and let me know how it turned out by posting on our Facebook page.