Recipe courtesy of The Carltun
Coconut Shrimp
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- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2382
- Total Fat
- 248 g
- Saturated Fat
- 41 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 130 mg
- Sodium
- 873 mg
- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2382
- Total Fat
- 248 g
- Saturated Fat
- 41 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 130 mg
- Sodium
- 873 mg
Ingredients
Directions
- Remove skin from shrimp, leave tails attached. Butterfly shrimp 1/2 way, dust with flour. Mix flour, egg, beer, salt, pepper and sugar creating a batter. Dip shrimp into batter without dipping the tails, then dip into coconut. Refrigerate for 15 minutes minimum. Heat oil to 325 degrees F. Deep fry shrimp.
