Coconut-Crusted Shrimp | The Chopping Block

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Coconut-Crusted Shrimp with Sweet Chili Dipping Sauce

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Yield: 4 servings as an appetizer

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Active Time: 25 minutes
Start to Finish: 25 minutes

For this recipe you’ll need:

For the batter:

Oil for frying
3/4 cup all-purpose flour
1 egg
1 1/2 teaspoons baking powder
3/4 cup beer such as a pale ale or lager, or more if necessary to thin
1 pound large shrimp, peeled and deveined with the tail on
Salt and pepper to taste

For the dredging:

1 cup all-purpose flour
2 cups shredded, sweetened coconut
Sweet Chili Dipping Sauce

1. 1. Heat the oil in a large, heavy pot until it reaches 365º on a deep fry thermometer.
  2. To make the batter, whisk together the flour, egg, baking powder and beer in a large bowl.
  3. Season the shrimp with salt and pepper to taste.
  4. To set up the dredging station, measure the flour and shredded coconut in separate shallow dishes.
  5. First, dredge the shrimp in the flour, shaking off any excess. Dip into the batter and then coat in the shredded coconut.
  6. Fry the shrimp, in batches, until golden brown and drain on a rack set over a sheet tray.
  7. Serve with the Sweet Chili Dipping Sauce.