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Coconut Beer Shrimp




Source of Recipe


Southern Living


List of Ingredients





½ pound unpeeled medium-size fresh shrimp
¾ cup pancake mix
¾ cup beer
¼ cup all purpose flour
1 cup flaked coconut
Vegetable Oil

Peel and devein shrimp, leaving tails intact; rinse well, and set aside.

Combine pancake mix and beer in a small bowl, mixing well; set aside. Dredge
shrimp in flour; shake off excess. Dip shrimp into beer batter; dredge
batter-coated shrimp in coconut. Pour oil into a heavy saucepan to a depth
of 2 to 3 inches; heat to 350. Fry shrimp, 5 or 6 at a time, in oil about 45
seconds on each side or until shrimp are golden brown. Drain on paper
towels, and serve immediately.
Yield: 4 appetizer servings.



Recipe