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Coconut Shrimp

Coconut Shrimp

From The Proctor Silex Test Kitchen

Added by Pat


  • 1 egg
  • 1/2 cup all-purpose flour, divided
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp


  1. In medium bowl, combine egg, 1/4 cup flour, beer and baking powder. Place 1/4 cup flour in a small bowl and coconut in a separate bowl.
  2. 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.
  3. Remove basket from fryer and heat oil to 350°F. Fry 8 shrimp at a time, turning once, for 2 to 3 minutes, or until golden brown. Using a wooden slotted spoon or tongs to remove shrimp and place on paper towels to drain.
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Serves: 6



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