Coconut Beer-Battered Shrimp


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This is a fantastic appetizer that everyone loves, or serve over rice for a filling dinner.

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  • 2 eggs
  • 1 3/4 C. all-purpose flour
  • 3/4 C. beer
  • 1 Tbs. baking powder
  • 4 dozen (about 2 lb.) medium shrimp, peeled, deveined, leave tails on
  • 3 C. grated coconut
  • Seasoning mix:
  • Cayenne pepper
  • 1 Tbs. salt
  • 2 1/4 tsp. sweet paprika
  • 1 1/2 tsp. black pepper
  • 1 1/2 tsp. garlic powder
  • 1 1/4 tsp. onion powder
  • 3/4 tsp. dried thyme
  • 3/4 tsp. dried oregano
  • 3/4 tsp. vegetable oil for deep frying

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To make seasoning mix, thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1 1/4 C. of the flour, 2 tsp. 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 tsp. 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 shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place the shrimp on a baking sheet. Heat deep fryer to 350 degrees. Drop each shrimp into the hot oil and cook until golden brown, about 30 seconds to 1 minute on each side. Do not crowd the fryer! Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve. (Six main dish or twelve appetizer servings.)

Yield: 6 servings (main dish) or 12 (appetizer)

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