Coconut Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 egg
1/2 c. all-purpose flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all-purpose flour
2 c. flaked coconut
24 shrimp, peeled, deveined (leave tails on)
3 c. oil for frying
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Directions: |
Directions:In medium bowl, combine egg, 1/2 c. flour, beer and baking powder. Place 1/4 c. flour and coconut in two separate bowls.
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 waxed paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F. in a deep fryer or a Big Daddy Fryer.
Fry shrimp in batches; cook, turning once, for 2-3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with favorite dipping sauce. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 minutes, cook time is 20 minutes, ready in 1 huor. |
Personal
Notes: |
Personal
Notes: These are served in Outback Restaurant as an appetizer. We have a delicious coconut orange marmalade sauce that Christy gave us, and the shrimp and calamari is so good dipped in this. We have to locate some more of it, but you may use any dipping sauce you wish.
Found this in allrecipes.com, a recipe submitted by a "LindAV10". We were looking for a replica of Outback's recipe.
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