This is a tasty fried Beer Batter Coconut Shrimp recipe with orange dipping sauce.
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 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.
Holding shrimp by the tail, dredge in flour, shake off any excess flour. Dip in egg-beer batter and the allow excess to drip off. Roll shrimp in coconut. 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.
Coconut Shrimp Dipping Sauce - Orange Dijon Dipping Sauce
1/2 cup Orange Marmalade
2 tablespoons Dijon Mustard
Blend well. Use cold or for best results, place in a small sauce pan and heat up before serving.
For more Shrimp Dipping Sauce Recipes Click Here.
For all of our coconut shrimp recipes like this Beer Batter Coconut Shrimp, click here.