Instructions:

1. Heat oil to 350 degrees F in a deep-fryer.
2. In 3 bowls: combine egg, 1/2 cup flour, beer and baking powder in the first. Place 1/4 cup flour in the second bowl and coconut in the last bowl.
3. Hold shrimp by tail, and dredge in flour, shaking off excess flour.
4. Dip in egg/beer batter; allow excess to drip off.
5. Roll shrimp in coconut and place on a baking sheet lined with wax paper.
6. Refrigerate for 30 minutes.
7. Cook shrimp a few at a time, for 2 to 3 minutes, turning once. Shrimp should be golden brown when done.
8. Drain on paper towels. Serve warm.

Back to All Recipes.
Back to the Seafood Recipes Index.