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    You are in: Home / Deep-fried / Deep-Fried Coconut Shrimp Recipe
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    Deep-Fried Coconut Shrimp

    Deep-Fried Coconut Shrimp. Photo by "Ratalouille"

    1/2 Photos of Deep-Fried Coconut Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 5 mins

    5 hrs

    5 mins

    Kittencalskitchen's Note:

    Plan ahead the battered shrimp needs to be refrigerated for a minimum of 5 hours or up to 24 hours before frying, make certain not to use longer shreds of coconut or they will not stick and please use a good-quality coconut for the shrimp, Mounds brand works well for this purchase uncooked shrimp with tails left on leave the tail on the shrimp!

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    Ingredients:

    Yield:

    shrimp

    Units: US | Metric

    Directions:

    1. 1
      NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).
    2. 2
      In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.
    3. 3
      Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.
    4. 4
      Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.
    5. 5
      Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.
    6. 6
      Repeat with all remaining shrimp.
    7. 7
      Place onto a parchment-lined baking sheet.
    8. 8
      Refrigerate for a minimum of 5-24 hours.
    9. 9
      Heat oil in a deep-fryer or in a large heavy pot to 350°F.
    10. 10
      Fry the shrimp in batches turning once until golden brown.
    11. 11
      Carefully using tongs remove to a brown paper bag or paper towels to drain.

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    Ratings & Reviews:

    • on November 08, 2009

      55

      Suggest everyone decide for themselves!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2009

      15

      Avoid this one and use the "Clone recipe from Outback steakhouse!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2008

      45

      Another delicious recipe, Kittencal! I have never refrigerated the shrimp after battering them, I usually just fry them right up. I think this makes for a thicker batter. I also tried baking a few of them, just to see what the difference would be ... I didn't care for this method. It took quite a while, the batter didn't seem cooked all the way and the coconut wasn't toasting very well. Overall, it was a hit! Thank you :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Deep-Fried Coconut Shrimp

    Serving Size: 1 (1184 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 248.1
     
    Calories from Fat 216
    87%
    Total Fat 24.0 g
    37%
    Saturated Fat 4.6 g
    23%
    Cholesterol 17.5 mg
    5%
    Sodium 48.9 mg
    2%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.5 g
    10%
    Protein 2.1 g
    4%

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