Beer Battered and Coconut Shrimp

Beer Battered Shrimp:
    20 shrimp
    1 ½ oz. flour
    2 oz. Sam Adams Beer Batter

1.    Dredge shrimp in flour to coat evenly. Shake off any excess.
2.    Dip shrimp in the beer batter to coat evenly.
3.    Drop shrimp into a 350 degree fryer and fry until golden brown.
4.    Remove and drain excess oil on a paper towel.


Coconut Shrimp:
    5 shrimp, peeled and deveined, tail off
    2 ¼ oz. coconut breading (coconut flakes and flour)
    ½ oz. egg wash
    ½ oz. flour

1.    Place the shrimp into the flour and press onto all sides of the shrimp except the tail section.
2.    Dip the coated shrimp into the egg wash up to the tail shell on the tail section.
3.    Place the shrimp on a lined sheet pan and refrigerated for 2-3 minutes until the flour on the shrimp has a tacky consistency to the touch.
4.    Place the shrimp in the coconut breading and press onto all sides of the shrimp except the tail section.
5.    Drop shrimp into a 350 degree fryer and fry until golden brown.
6.    Remove and drain excess oil on a paper towel.                       
 

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