Coconut Shrimp
  • 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
  1. Coarsely chop the coconut and combine with the panko breadcrumbs.
  2. Put half of the mixture in a shallow bowl or pie plate.
  3. 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)
  4. Heat oil over moderately high heat until it registers 350°F.
  5. While oil is heating, coat shrimp:
  6. 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.
  7. Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut mixture to bowl as needed.
  8. Fry shrimp in oil until golden.
Super easy recipe. My husband (who doesn't cook)made this for our family and it turned out great!