"Those who forget the pasta are condemned to reheat it."--Unknown

Coconut Shrimp Recipe

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This recipe for Coconut Shrimp, by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Gard


1 Egg
1/2 cup all-purpose Flour
2/3 cup Beer
1 1/2 teaspoons Baking Powder
1/4 cup all-purpose Flour
2 cups flaked Coconut
24 Shrimp
3 cups Oil for frying

In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
Place 1/4 cup 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 a baking sheet lined with wax paper.
Refrigerate for 30 minutes.
Meanwhile, heat oil to 350 degrees in a deep-fryer.
Fry shrimp in bathes: Cook, turning once, for 2-3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain.
Serve warm with your favorite dipping sauce.




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