Coconut shrimp is a delicious recipe and it's ridiculously easy to make! It tastes best when fried fresh, but both the batter and the shrimp can be pre-prepared and stored until it's ready to be prepared.
Below is a video of how to devein shrimp. This process takes out the black line that runs along the length of the shrimp. Why remove it? Well it's the gastrointestinal tract of the shrimp (i.e. digestive tract) and in females it's the reproductive canal as well. It's a personal issue for me, or psychological rather, but I cannot eat a shrimp if I see it's not deveined!
- 3 egg
- 1-1/2 cups all-purpose flour
- 2 cups beer
- 1 tablespoon and 1-1/2 teaspoons baking powder
- 3/4 cup all-purpose flour
- 6 cups flaked coconut
- 70 shrimps
- 9 cups oil for frying
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- 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.
- Fry shrimp in batches: 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.