This is one of our favorite dishes when we go to Mexico. Now you can enjoy it in the U.S. too! The recipe is written for one serving so just start multiplying by the number on your guest list.
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Coconut Shrimp
Instructions
Remove skin from shrimp, leaving tails attached. Butterfly shrimp 1/2 way.
Dust with flour. Mix flour, egg, beer, salt and pepper and sugar creating a batter.
Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum.
Heat oil to 325 degrees. Deep fry shrimp. Drain on paper towels and enjoy!
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