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Coconut Shrimp

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Coconut Shrimp

Crispy shrimp with notes of sweet and savory, this recipe is easy and so delicious. Serve with some dipping sauce and ice-cold beer.

Coconut Shrimp
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Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Coconut Shrimp
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Yield Prep Time
4 servings 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. To make the batter, combine egg, 1/2 cup flour (reserve 1/4 cup for dredging station), beer and baking powder. Mix completely and let stand for 10 minutes.
  2. In the meantime, prepare a three-part dredging station. Season 1/4 cup flour with salt and pepper and place in the first plate, batter next, then coconut in another plate. Prepare a sheet pan lined with plastic wrap to refrigerate shrimp after coating.
  3. Dredge shrimp in flour (shake off excess), then batter, then coconut. Place each coated shrimp on the prepared sheet pan. Repeat. Once all are coated, chill for 30 to 60 minutes.
  4. Set up deep fryer (a deep pan may be substituted) with oil. Heat to 350 degrees F.
  5. Once the shrimp is chilled and oil is hot, cook shrimp in batches. Drain on racks to cool.
  6. Serve with a dipping sauce: 2 parts soy sauce, 1 part white vinegar, dash of sesame oil, dash of red pepper flakes.
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