Coconut Shrimp With A Kick |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Sweet with a subtle twang of spice kicks the Big Game , off with a hit having the guests begging for the recipe... Ingredients:
1 egg |
1/2 cup all-purpose flour |
1 teaspoon cayanne pepper |
1 teaspoon crushed red pepper |
1/4 cup corn starch |
2/3 cup beer |
1 1/2 teaspoons baking powder |
1/4 cup all-purpose flour |
2 cups flaked coconut |
24 shrimp |
3 cups oil for frying |
Directions:
1. In medium bowl, combine egg, 1/2 cup flour, spices, beer and baking powder. Place 1/4 cup flour, corn starch and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
3. Fry shrimp in batches to not over crowd and creating shrimp to not cook the same: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
4. Garnish with fresh lime slices
5. Cocktail sauce with chopped pineapple is always good and easy
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