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Coconut Beer Batter Shrimp
| Ingredients | |||
| ---SEASONING MIX--- | |||
| 1 | tablespoon | cayenne pepper | |
| 2 1/4 | teaspoon | salt | |
| 1 1/2 | teaspoon | sweet paprika | |
| 1 1/2 | teaspoon | black pepper | |
| 1 1/4 | teaspoon | garlic powder | |
| 3/4 | teaspoon | onion powder | |
| 3/4 | teaspoon | dried thyme | |
| 3/4 | teaspoon | dried oregano | |
| ---FOR THE SHRIMP--- | |||
| 2 | each | eggs | |
| 1 3/4 | cup | flour | |
| 3/4 | cup | beer | |
| 1 | tablespoon | baking powder | |
| 36 | each | shrimp, medium, peeled and deveined, about 2 lbs | |
| 1 | vegetable oil for frying | ||
| 3 | cup | coconut, grated (6 oz) | |
Directions: | |||
| Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. Mix 1 1/4 cups of the flour, 2 tsp of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1 1/2 tsp of the seasoning mix and set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade. | |||
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