Coconut Shrimp

Coconut Shrimp
Coconut Shrimp is Head to the store and pick up shrimp, flour, coconut, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
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2
Place 1/4 cup flour and coconut in two separate bowls.
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3
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.
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4
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.
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5
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.
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6
Serve warm with your favorite dipping sauce.
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Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.
Mark West Pinot Grigio
Mark West Pinot Grigio
Crisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.
DifficultyHard
Ready In1 h
Servings6
Health Score2
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