Coconut Shrimp Recipe
Ingredients
2 c. flour (for dredging) 26-30 raw shrimp, peeled & deveined
Beer Batter:
2 c. flour
2 tsp. baking powder
1 T. Cajun seasoning
3 c. shredded coconut
12 oz. beer
1 egg
2 qt. cooking oil
Directions
Heat cooking oil to 325°-350°.
Beer Batter: Prepare beer batter by mixing all the beer batter ingredients.
Dredge shrimp in flour; shake off excess.
Holding shrimp by the tail, dip them individually in the batter, shake off excess and then dip into the coconut to coat lightly.
Deep-fry shrimp until medium brown; do not overcrowd in oil.
Serve with Cajun Marmalade dipping sauce.
Beer Batter: Prepare beer batter by mixing all the beer batter ingredients.
Dredge shrimp in flour; shake off excess.
Holding shrimp by the tail, dip them individually in the batter, shake off excess and then dip into the coconut to coat lightly.
Deep-fry shrimp until medium brown; do not overcrowd in oil.
Serve with Cajun Marmalade dipping sauce.
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