Shrimp Recipe
Delicious and crunchy large hand-dipped, beer-battered or coconut shrimp
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Ingredients
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For Beer-Battered Shrimp
For Coconut Shrimp
Method
For Beer-Battered Shrimp
- 1
Prepare Shrimp
Pat the shrimp dry with paper towels to remove excess moisture.
- 2
Make Batter
In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until smooth.
- 3
Heat Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 4
Coat Shrimp
Dip each shrimp into the batter, allowing excess to drip off.
- 5
Fry Shrimp
Carefully place the battered shrimp into the hot oil. Fry in batches until golden brown, about 3-4 minutes per batch.
- 6
Drain
Remove the shrimp with a slotted spoon and drain on paper towels. Season with additional salt if desired.
For Coconut Shrimp
- 7
Prepare Shrimp
Pat the shrimp dry with paper towels to remove excess moisture.
- 8
Set Up Breading Station
Prepare three bowls: one with all-purpose flour, one with a beaten egg, and the third with a mix of coconut flakes, panko breadcrumbs, salt, and black pepper.
- 9
Coat Shrimp
Dredge each shrimp in flour, dip in the egg, then roll in the coconut mixture to coat thoroughly.
- 10
Heat Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 11
Fry Shrimp
Carefully place the coated shrimp into the hot oil. Fry in batches until golden brown, about 3-4 minutes per batch.
- 12
Drain
Remove the shrimp with a slotted spoon and drain on paper towels. Serve with a dipping sauce of your choice.