Wednesday, September 21, 2011
Shown in photo, coconut shrimp and regular fried shrimp. 20 count
Clean shrimp remove heads if fresh, peel but leave on tail. Devain and rinse, pat dry.
bowl one- 1 bottle beer*
1 c flour*
salt and pepper to taste
bowl two- coconut
* based on 18- 20 shrimp or 2-3 servings, increase amounts for larger batches
Place beer in bowl and let shrimp marinate in it 20 min, remove, add flour salt and pepper
dredge shrimp in beer flour mix then cover in coconut place on a pan and let rest while oil heats.
Preheat oil in a large pan or deep fryer to 350, add shrimp carefully and turn once cooking about 4-5 min. This depends on the size of your shrimp and the amount you have in at one time.
Serve warm with Thai dipping sauce, sweet and sour, cocktail or tartar sauce.