• 1/2 cup water
  • 2 cups oil
  • 2 cups shredded coconut
  • 1 lb. shrimp
  • 1/4 cup flour
  • 1 tsp. salt
  • 1 egg
  1. Clean shrimp leaving tails on. Pat dry. Stir flour with salt and whisk in the egg and water until smooth. Rest batter in refrigerator for 15 minutes.
  2. Heat the oil to 350 degrees in a medium sized heavy bottomed saucepan set over medium high heat. Dip the shrimp into the batter. Grab four shrimp by the tails, shake off any excess batter and dredge in coconut . Immediately drop into the hot oil and cook for about 2 minutes, turning once, until golden. Drain on paper towel. Repeat with remaining shrimp.
These are good as another way for cooking shrimp without being too fancy. No dipping sauce unless you want it. Very simple to make.