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Coconut Shrimp

Updated: Thursday, January 30 2014, 01:33 PM CST

Made by: Chef Chip

Ingredients:

1 egg

1/2 cup all-purpose flour

2/3 cup beer

1 1/2 teaspoon baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp 21/26

3 cups oil for frying

2 Tbsp of apple cider vinegar

1 jar of orange marmalade

2 oz captain morgan

Directions:

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 (175 degrees C) in a deep-fryer.

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.  Mist with Captian Morgan rum Serve warm with Orange Marmalade Sauce garnish with red peppers and parsley





Coconut Shrimp


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