Beer Batter Coconut Shrimp

Beer Batter Coconut Shrimp
  • 1 cup all-purpose flour
  • 2/3 cup beer
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 cups sweetened flaked coconut
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup vegetable oil for frying


  1. Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
  2. Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
  3. Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

04/16/2018
Beer Batter Coconut Shrimp, recipe PT15M PT1H 5 455 calories

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