Love, Pomegranate House

14

Coconut Shrimp

Good Monday to all of you! I hope you had a fantastic weekend. I sure did! I’m going to start the week off by teasing your tastebuds!

The hubby is a big fan of seafood. Me? Not so much. I know, I know. “It’s good for you and blah, blah, blah.” I have yet to find a seafood that I like. Even shrimp.

I’ve tried fresh salmon. Nope. I’ve tried lobster. Ehh. Oh wait… I did enjoy that fresh Maryland crab I had when I was 13. So maybe crab. That’s it.

But the hubby loves it! So every once in a while I decide to be a nice wife and whip him up a batch of his favorites: coconut shrimp.

This recipe is pretty easy. Time consuming? Yes. But pretty easy. And for all of you who have never fried anything at home. This is worth trying. I had never done it before but it really wasn’t that bad!

Coconut Shrimp Ingredients

Coconut Shrimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entrée
Serves: 6
Ingredients
  • 1 egg
  • ¾ cup flour, divided
  • ⅔ cup beer
  • 1½ tsp baking powder
  • 2 cups flaked coconut
  • 24 shrimp, peeled
  • 3 cups oil, for frying
Instructions
  1. In a medium bowl, combine egg, ½ cup flour, beer and baking powder. In a second medium bowl place ¼ cup flour. In a third medium bowl place the flaked coconut.
  2. Hold the shrimp by the tail, and dip in flour, shaking off excess flour. Then, dip in egg/beer batter, allowing the excess to drip off. Roll shrimp in the flaked coconut, and place on a cookie sheet lined with wax paper. Refrigerate for 30 minutes or freeze for 10 minutes.
  3. While the shrimp are cooling, heat oil to 350 degrees F (175 degrees C) in a deep pot.
  4. Place shrimp in oil 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.

coconut shrimp

Now do a little dance because you made them! And you didn’t have to spend an arm and a leg at a restaurant to get them. Granted, you did have to cook them which isn’t as nice as being served, but still!

The hubby loves these! As do all the people I’ve made them for! Now go forth and give them a try!

We’re still a little stumped on the dipping sauces. What kind of dipping sauces do you guys like? We haven’t found one we {read: hubby} are in love with yet.

talitha