Ingredients
6
6 servings
- •0.75 cup all-purpose flour, divided
- •0.66666668653488 cup beer
- •1 large egg
- •1.5 teaspoons baking powder
- •2 cups flaked coconut
- •24 medium raw shrimp, shelled, deveined, with tails attached
- •3 cups oil for frying
Instructions
- Line a baking sheet with wax paper; set aside.
- Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.
- One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.
- Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
- Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.
Nutritional Facts
Per 6 servings
- Calories: 1166
- Carbohydrate: 26g
- Fat: 118g
- Fiber: 3g
- Protein: 4g
Related Recipes
Beer Batter Coconut Shrimp
Baked Coconut Shrimp
Air Fryer Coconut Shrimp
Air Fryer Coconut Shrimp
Coconut Shrimp with the Best Dipping Sauce
Deep-Fried Shrimp
Baked Coconut Shrimp with Pineapple Sauce
Old Bay® Fried Shrimp
Keto Fried Coconut Shrimp
Keto Coconut Shrimp
Instant Pot® Coconut-Caramel Shrimp
