Ingredients
-
1
-
1/2
-
2/3
-
1 1/2
-
1/3
-
2
-
25
-
2 1/2
-
-
-
-
-
-
-
Directions
Deep Fried Coconut Shrimp, Easy and quick to make Tastes better than the restaurant’s!, For the 3/4 cup flour, used 1/3 cup each: almond flour, coconut flour, regular flour Then, for the final dip, I mixed unsweetened coconut flakes with erythritol Very good and crunchy For a dipping sauce, I mixed Smucker’s sugar free apricot jelly with sriracha, vinegar, soy sauce, cayenne pepper, water, minced garlic Very interesting combination of spices/flavors without being too sweet for supper , For the 3/4 cup flour, used 1/3 cup each: almond flour, coconut flour, regular flour Then, for the final dip, I mixed unsweetened coconut flakes with erythritol
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Steps
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1
Done
|
Note; the Shrimp Must Be Chilled For at Least 5-24 Hours (the Longer Chilling Time the Better It Will Be). |
|
2
Done
|
in a Medium Bowl Whisk Egg With 1/2 Cup Flour, Beer and Baking Powder Until Well Combined. |
|
3
Done
|
Prepare Two Separate Bowls, Place 1/3 Cup Flour in One Bowl and the Coconut in the Other Bowl. |
|
4
Done
|
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
Done
|
Roll the Shrimp in Coconut Pressing Down Slightly With Fingers to Adhere the Coconut to the Shrimp. |
|
6
Done
|
Repeat With All Remaining Shrimp. |
|
7
Done
|
Place Onto a Parchment-Lined Baking Sheet. |
|
8
Done
|
Refrigerate For a Minimum of 5-24 Hours. |
|
9
Done
|
Heat Oil in a Deep-Fryer or in a Large Heavy Pot to 350f. |
|
10
Done
|
Fry the Shrimp in Batches Turning Once Until Golden Brown. |
|
11
Done
|
Carefully Using Tongs Remove to a Brown Paper Bag or Paper Towels to Drain. |
