Coconut Shrimps

Extra-large shrimp are butterflied, dipped in a flour, egg, and beer batter, then coated with coconut before being fried and drained.

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Ingredients:

• 20 raw extra-large shrimp, peeled, with tails left on  
• 3/4 cup flour  
• 3 eggs, separated  
• 1/4 cup beer  
• Salt and pepper, to taste  
• 1 cup shredded coconut

Method

In a large bowl, combine the flour, egg yolks and beer, mixing well until smooth. In a separate bowl, whisk the egg whites until frothy; add to the flour mixture. Add salt and pepper to taste. Butterfly the shrimp, holding shrimp by their tails and cutting almost in half. Coat them well in the batter, then pat them in the coconut, being sure to coat well on both sides. Fry shrimp until golden brown (about 7 minutes), turning occasionally; drain on paper towels.

Notes:

Number of servings: 4

Submitted By: kathy m l
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