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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is my adaptation of a Robin Miller Quick Fix recipe. She also made a homemade garlic sauce that I didn't care for, so I made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients. Ingredients:
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) |
Directions:
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.
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