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arubamark · 01-05-2009, 01:58 AM

I made these both on Thanksgiving and X-mas for our familes. I have it mastered, comes out exactly like the shrimp at Outback if you ever had them there.

INGREDIENTS
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

DIRECTIONS
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.

Sauce: For sauce, mix Sweet Orange Marmalade, mustard, horseradish & salt.

01-05-2009, 01:58 AM	#53 (permalink)
arubamark Senior Member Join Date: Aug 2008 Location: Rennaissance Island & Bully's Taxi Posts: 1,293	Coconut Shrimp - yummy I made these both on Thanksgiving and X-mas for our familes. I have it mastered, comes out exactly like the shrimp at Outback if you ever had them there. INGREDIENTS 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying DIRECTIONS 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. Sauce: For sauce, mix Sweet Orange Marmalade, mustard, horseradish & salt.