Coconut fried shrimp

Yield: 4 servings

Measure Ingredient
½ pounds Unpeeled medium-size fresh shrimp
¾ cup Pancake mix
¾ cup Beer
Vegetable oil
¼ cup All-purpose flour
1 cup Flaked coconut

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth.

Pour oil to depth of 2 inches into a Dutch oven; heat to 350. Dredge shrimp in flour, shake off excess. Dip shrimp into batter, dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels.

Source: The Bubba Gump Shrimp Co. Cookbook typed by Judi Matthews, 7/95

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