How To Make Coconut Shrimp

Who wouldn’t want to know how to make these mouthwatering coconut shrimp? This recipe stands out from the rest because we are covering the shrimp in a beer batter.  In order to make the beer batter we use half a bottle of Pacifico beer, an egg, and some flour. Pour beer into a medium bowl with egg and whisk. While whisking the beer and egg gradually add in the flour. This helps the batter not to turn out too lumpy. Before dipping shrimp into the batter we recommend that you cut the shrimp in half to look like a butterfly.  In a medium bowl add some flour so you can dip the shrimp into before dipping into the beer batter. After the shrimp have been dipped in the flour and beer batter you will dip them into the flakes of coconut. Heat up oil in a pan to about 350 degrees and then fry shrimp. You have either an appetizer or an entrée to your liking. Chef Cesar does a great job explaining the steps that are involved in making this great dish. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Coconut Shrimp Recipe:

1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
¼ cup all purpose flour
2 Cups Flaked coconut
24 Shrimp
3 cups oil for frying

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
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. Meanwhile, heat oil to 350 degrees F
3. 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.

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