Coconut shrimp can be tricky to make. If you don’t have the appropriate batter it is very easy for the coconut to slip off. This recipe uses a beer batter that works beautifully. This video also show you how to make the dipping sauce for these delectable little treats. Enjoy!
1 1⁄2 Cup (24 tbs)
1 Teaspoon, place all ingredients in a bowl. whisk well. cover and refrigerate.
Peeled deveined shrimp
3 Cup (48 tbs)
1⁄4 Cup (4 tbs)
2 Cup (32 tbs)
Mix the cup flour and the coconut in a shallow dish. Set aside.
Heat a large skillet or wok with about 1 36 inches of peanut oil, Heat until about 365 degrees.
Rinse and pat dry the shrimp.
Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the
batter, getting rid of the excess.
Place the coated shrimp into the dish with the prepared coconut.
Coat well on both sides.
Place all coated shrimp in a single layer and refrigerate for 30 minutes.
Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes.
Do not overcook the shrimp.
Serve the golden shrimp side the sauce. Enjoy!
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Seafood lovers this recipe is for you, the coconut shrimp. You may have tried many other recipes for making coconut shrimp, but the chef in the video wants to show her style of coconut shrimp. She serves the shrimp with orange marmalade dip. Watch the video for the simple and super easy steps.