Try this Coconut Shrimp recipe.
- Carbohydrate 57.3710840007923 g
- Cholesterol 36.48 mg
- Fat 118.5146375 g
- Fiber 2.52792492642254 g
- Protein 7.20742750010266 g
- Saturated Fat 13.0042525 g
- Serving Size 1 1 serving (234g)
- Sodium 386.345500000893 mg
- Sugar 54.8431590743697 g
- Trans Fat 5.09213749999998 g
- Calories 1309 calories
Step-by-step
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- 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.
- 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. Serve warm with your favorite dipping sauce.
Unlike a traditional tempura that relies on a stark starch slurry, coconut shrimp incorporates a dehydrated tropical element that behaves entirely differently in hot oil. Dried, flaked coconut introduces sugars that scorch rapidly, transforming frying dynamics from a gentle bubbling process into a race against carbonization. Controlling oil temperature precisely at 350 degrees Fahrenheit prevents the exterior from burning before the crust sets.
Fresh shrimp contain high internal moisture that creates steam during frying, often blowing off heavy breadings unless managed properly. Chilling the breaded crustaceans for 30 minutes on a wax-paper-lined baking sheet firms the exterior matrix and anchors the coconut flakes to the beer batter before they hit the heat. Beer introduces carbon dioxide and proteins that lighten the batter, though sparkling water or club soda functions as an effective substitute if alcohol is omitted.
Batch frying maintains thermal stability in the oil. Overcrowding drops the temperature immediately, resulting in a greasy product rather than a crisp exterior.
