Coconut Shrimp
INGREDIENTS
- 4 cups sweetened flaked coconut (10 oz)
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 3/4 cup beer (not dark)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cayenne
- 1 large egg
- 48 medium shrimp (approx. 1 1/2 lb)- peeled and deveined, leaving tail in tact
- vegetable oil for frying
DIRECTIONS
- Coarsely chop the coconut and combine with the panko breadcrumbs.
- Put half of the mixture in a shallow bowl or pie plate.
- Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth. (If batter is too thick, thin it out with a little more beer)
- Heat oil over moderately high heat until it registers 350°F.
- While oil is heating, coat shrimp:
- Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut mixture, coating completely and pressing gently to help adhere.
- Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut mixture to bowl as needed.
- Fry shrimp in oil until golden.