COCONUT SHRIMP I

Coconut Shrimp I image

Provided by msjill111

Categories Brunch

Time 47m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 egg
1/2 cup all-purpose flour
2/3 cup beer (I use budlight)
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups sweetened flaked coconut
24 large raw shrimp, peeled and deveined with tail on (fresh or large frozen will work-just make sure it's thawed.)
3 cups frying oil, for deep fryer (I use peanut oil but any kind would work)

Steps:

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Mix well.
Put other 1/4 cup flour in a bowl.
Put coconut into another bowl.
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 baking sheet lined with wax paper. Refrigerate for 30 minutes.
Meanwhile, heat oil in deep fryer to 350 degrees (175C).
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes or until golden brown. Carefully remove to paper towels to drain.
Pina Colada Dipping Sauce.
1/2 cup sour cream.
1/4 Pina Colado nonalcoholic drink mix.
1/4 cup crushed pineapple (canned).
2 tablespoons sugar.
Combine all ingrediants and chill while you prepare the shrimp.