Coconut Beer Batter Shrimp
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Ingredients
Seasoning mix
| 1 tbsp. | cayenne pepper | | 2-1/4 tsp. | salt | | 1-1/2 tsp. | sweet paprika | | 1-1/2 tsp. | black pepper | | 1-1/4 tsp. | garlic powder | | 3/4 tsp. | onion powder | | 3/4 tsp. | dried thyme | | 3/4 tsp. | dried oregano |
Shrimp
| 2 | eggs | | 1-3/4 cup | all-purpose flour | | 3/4 cup | beer | | 1 tbsp. | baking powder | | 2 lbs. | md. shrimp, peeled and deveined | | Vegetable oil | | 3 cups | grated coconut |
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Instructions
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1-1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1-1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Author's Comments
Wonderful with warm orange marmalade.
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