Coconut Shrimp
CATEGORY: Hot Appetizer
Always a crowd pleaser.  The prep work can be done ahead, then it only takes a couple of minutes to fry these up and serve.  Very yummy!
SERVINGS:       8
PREP TIME:    30

1 egg

3/4 cup flour, divided

2/3 cup beer

1-1/2 teaspoons baking powder

2 cups flaked coconut

24 shrimp, shelled with tails on

3 cups oil for frying

  1. Line a baking sheet with wax paper.
  2. Combine egg, 1/2 cup flour, beer and baking powder in a medium size bowl.  In two separate bowls, place 1/4 cup flour and the coconut.
  3. Holding shrimp by the tail, dredge in the flour first, shaking off excess flour.  Dip the shrimp in the egg/beer batter, allowing excess to drip off.  Last step, roll the shrimp in the coconut and place on a the wax lined baking sheet.  Refrigerate the shrimp for 30 minutes, up to 4 hours.
  4. When ready to serve, heat the oil to 350 degrees in a deep-fryer.  Fry shrimp in batches; cook, turning once, for 2 to 3 mintues, or until golden brown.  Using tongs or a wire mesh frying strainer, remove the shrimp to paper towels to drain.  Serve warm with your favorite dipping sauce.