Coconut Shrimp

  • Prep Time: 20 minutes
  • Servings: 4
  • 1 1/2 gallons LouAna Southern Frying Oil
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup beer
  • 1 large egg
  • 2 1/2 cups sweetened flaked coconut
  • 1 1/2 pounds shrimp, peeled and deveined

To prepare shrimp, place oil in a large fryer, Dutch oven or another thick-walled iron cooking pot with a tight-fitting lid; heat to 350º.

Combine flour and salt in a large bowl. Combine beer and egg, stirring well.

Add beer mixture to flour mixture, stirring until smooth.

Place coconut in a shallow dish. Dip shrimp in batter; dredge in coconut.

Fry at 350º for 1 1/2 minutes on each side or until desired degree of doneness.

Remove to a paper towel-lined plate using a slotted spoon.

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