Ingredients
- 1 cup all-purpose flour
- 3/4 cup beer crisp wheat or IPA
- 1/2 tsp baking soda
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 tsp cayenne
- 1 egg large
- 1 litre canola oil or Crisco
- 1 bag coconut shredded, sweetened
- 1 1/2 lb shrimp medium-sized, deveined, shelled with tails attached
Servings: people
Instructions
- Peel and devein shrimp, keeping tails attached and holding in deep bowl of cold water with squirt of lemon or lime juice
- Heat oil in deep, heavy-bottomed pot or in a deep fryer to 350F. If smoking, it's TOO HOT!
- Combine flour, baking soda, salt, sugar, and cayenne in medium-sized bowl
- Add in egg and beer, whisking until smooth. Batter should be thick
- One at a time, dip shrimp in batter by holding the tail. Shake or hold the shrimp momentarily over the batter to allow any excess batter to drip off.
- Dredge through coconut, thoroughly coating the shrimp with lots of coconut and transfer to plate
- Plunge batches of shrimp into hot oil and turn once if needed. Cook until golden, for about 1-2 minutes.
- Transfer with slotted spoon or tongs to paper towel-lined plate.
- After 2-3 batches, you may want to skim loose coconut from the oil. Allow enough time between batches for the oil to retain to 350F.
- Serve hot shrimps with sweet and spice dipping sauce, such as mango, lime, chili sauce, or tamarind chutney.
Recipe Notes
Source: foodgirl.ca/recipes/beerbatteredcocoshrimp.html