Coconut Shrimp I
Recipe submitted by: Amy Pickett
Recipe courtesy of: www.allrecipes.com
This recipe really does taste like the Outback's.
What's in it
1/2 cupall-purpose flour
1 1/2 teaspoonsbaking powder
1/4 cupall-purpose flour
2 cupsflaked coconut
3 cupsoil for frying
How to cook it
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- 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. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.