Coconut Shrimp

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This is my adaptation of a robin miller quick fix recipe. She also made a homemade garlic sauce that i didn't care for, so i made these with a traditional sweet & sour dip recipe to accompany them. These turned out so delicious despite the few ingredients.

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Steps

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You will need a ziptop plastic baggie , 2 shallow bowls and a platter set out before you begin.

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Preheat a large skillet over medium-ish heat and heat enough oil to coat the bottom of the pan plus a bit extra.

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In one bowl , whisk together a batter using the egg , beer , baking powder , 3 / 4 cup flour and some salt & pepper to taste , whisking until there are no more big lumps.

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Place some extra flour into a ziptop plastic baggie.

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Place coconut in a separate shallow bowl.

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:drop all your shrimp into the baggie , seal bag , and shake until all are lightly dusted with flour.

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:remove from bag and shake off excess flour.

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Grab 1 shrimp at a time and dip into the beer mixture , holding the tail , and letting excess drip off.

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:next , drop the wet shrimp into the coconut and roll it around , pressing so the coconut sticks.

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Set onto a platter and repeat until all the shrimp are coated.

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Once all of your shrimp are coated with coconut , fry them in batches of about 6-8 in the heated oil .

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Ingredients

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egg, beer, baking powder, salt, black pepper, all-purpose flour, desiccated coconut, shrimp, canola oil, sweet and sour sauce