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Beer Battered Coconut Shrimp



I got this Beer Battered Coconut Shrimp recipe from a customer of mine back in the eighties. Since then the popularity of coconut fried shrimp has grown. I also like a dark lager beer for my batter.

I use extra large shrimp ( 26 to 30 per lb.) for this as a main meal, but you can use a medium shrimp and serve them as appetizers. Got a coconut shrimp recipe? Share it with others here.

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Ingredients:

  • 1 pound extra large shell-on shrimp (26-30 per pound)
  • 2 1/4 teaspoons red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1-7oz package coconut

Beer Batter

  • 1 egg beaten
  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 cup beer (ice cold)

Directions

  1. Peel and devein shrimp (leave the tails on) and rinse
  2. Combine seasonings
  3. Make Beer batter in a bowl
  4. Dredge shrimp in seasoning
  5. Dip shrimp into batter
  6. Roll the battered covered shrimp in the coconut
  7. Place shrimp in 350 degree oil fry until golden brown
  8. Place shrimp on paper towel to soak up any excess oil
  9. Serve right away

















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