Coconut Shrimp

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 large egg
• 2/3 cup beer (i used sam adams double bock)
• 1 1/2 teaspoons baking powder
• salt, to taste
• black pepper, to taste
• 3/4 cup all-purpose flour, plus more to dust
• 2 cups desiccated coconut, shredded
• 24 large shrimp, peeled and deveined, tails on
• 2 -3 tablespoons canola oil (or more)
• 1 cup sweet and sour sauce, as a dip (optional)

Recipe

• 1 you will need a ziptop plastic baggie,2 shallow bowls and a platter set out before you begin.
• 2 preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra (for shallow pan frying).
• 3 in one bowl, whisk together a batter using the egg, beer, baking powder,3/4 cup flour and some salt & pepper to taste, whisking until there are no more big lumps.
• 4 place some extra flour into a ziptop plastic baggie.
• 5 place coconut in a separate shallow bowl.
• 6 (dredge in flour):drop all your shrimp into the baggie, seal bag, and shake until all are lightly dusted with flour.
• 7 (dunk in batter):remove from bag and shake off excess flour. grab 1 shrimp at a time and dip into the beer mixture, holding the tail, and letting excess drip off.
• 8 (coconut coating):next, drop the wet shrimp into the coconut and roll it around, pressing so the coconut sticks.
• 9 set onto a platter and repeat until all the shrimp are coated.
• 10 once all of your shrimp are coated with coconut, fry them in batches of about 6-8 in the heated oil just a few minutes, flipping once to brown & crisp both sides.
• 11 drain on paper towels and serve with sweet & sour dip.