Introduction: Coconut Shrimp
I love Coconut and I love shrimp so, this recipe seemed like a winner to me.
If you've eaten the coconut shrimp at Red Lobster, this is just as tasty!
You can serve this as an appetizer or as a main dish.
Step 1: Ingredients
For this recipe you'll need the following:
1 cup beer
1 large egg
1 teaspoon baking powder
1 cup Panko bread crumbs
1 package Extra-large frozen raw shrimp, shelled and deveined with tails on.
1 package grated coconut, 7 ounces
1/4 cup flour
3 cups olive oil
Step 2: Beer Batter
Thaw out the shrimp in a large bowl of lukewarm water.
In a medium bowl mix together the 1/4 cup flour and the 1 teaspoon baking powder.
Stir in 1 cup of beer and the large egg.
Stir well with a whisk.
In a separate bowl, mix together the coconut and the bread crumbs.
When the shrimp are completely thawed, pat them dry with paper towels.
Dip the shrimp in the beer batter and then into the coconut/bread crumb mixture.
Place on a plate until you have enough for a batch.
Step 3: Fry the Shrimp
Heat the oil in a frying pan on medium high.
Fry 6 shrimp at a time.
Cook for 2 minutes on one side and then turn shrimp with tongs and fry for 1 more minute.
The shrimp will turn a nice pink color as they cook.
Remove shrimp with tongs and place on paper towels to drain.
Step 4: Serve
I like to serve coconut shrimp with mashed sweet potatoes and sautéed spinach.
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