¼teaspoonsalt, divided¼ teaspoon for wet batter; ¼ teaspoon for coconut flakes
⅛teaspooncayenne pepper(optional)
2cupsoil (SEE RECIPE NOTES)high heat (for frying; not for the batter)
4cupscoconutsweetened, divided (SEE RECIPE NOTES)
Dipping Sauce Ingredients
⅔cupGreek yogurt, plain
2tablespoonsSweet Chili Sauce
2teaspoonspineapple, crushed
salt to taste
Instructions
Peel, devein and butterfly shrimp; leave tails on; pat dry
1½ pounds shrimp
In a large mixing bowl, whisk together: ½ cup flour, beer, egg, baking powder and salt and (include cayenne if using)
1 whole egg, ½ cup all-purposeflour, ⅔ cup beer, 1½ teaspoons baking powder, ¼ teaspoon salt, divided, ⅛ teaspoon cayenne pepper
In a flat plate or bowl, combine coconut, salt and ¼ cup flour (SEE RECIPE NOTES); set aside
½ cup all-purposeflour, 4 cups coconut, salt to taste
Dip shrimp in the flour/beer mixture then in the coconut mixture; place on parchment lined baking sheet; freeze for 15-20 minutes; (make the sauce now)
Heat oil to 350º; place 5 shrimp in hot oil; fry for about 1-minute; flip and fry another minute; repeat until they're golden brown
2 cups oil (SEE RECIPE NOTES)
Place on paper towel and drain
Repeat process until all shrimp are fried
Garnish with parsley and serve with dipping sauce
Dipping Sauce Instructions
Drain yogurt and place in large bowl
⅔ cup Greek yogurt
Add remaining ingredients; combine well; add salt to taste
BeerUse any beer you like; the reason for adding beer is the carbonation makes the batter nice and fluffy; if you don't have beer, use carbonated water or club soda.Coconut/Flour mixture:
Start with 2 cups coconut and ¼ cup of flour
The coconut/flour mixture gets clumpy after you've coated about 12 shrimp; when this happens, throw out the clumpy and mix together a second batch using the remainder of coconut and flour
Be sure to pat the shrimp dry with a paper towel; otherwise, the batter doesn't stick Oil:
The exact amount of oil will depend upon the size of your skillet and the number of shrimp
Use enough oil to almost cover the shrimp
(I used a 10" inch skillet for 18 shrimp and 2 cups of oil was enough)