Stewart, that is. I thought I’d start a new blog full of recipes, crafts, and just stuff I’m interested in or have found useful. I’m not the craftiest person. I’m not the best cook. But I do have lots to say and now you all can partake. But let’s face it, I’m no Martha.

Thursday, December 16, 2010

Coconut Shrimp

If you’re needing a little something Tropical in your life… especially with all of this freezing cold weather… THESE are to DIE FOR!! I made these last night for dinner and we SCARFED them up. They can be a little tedious but well worth all the effort. They tasted better then any coconut shrimp I’ve found at a restaurant.



  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup  chicken broth
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying
  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
*Originally the recipe called for beer but I changed it chicken broth because we NEVER have beer on hand. Go figure. But I didn’t have either last night. So I used 1/3 cup water and 1/3 cup milk to make my batter. They turned out so good!*
* The other thing I added was a little more spice. Cayenne pepper, Garlic Powder and some salt. Make sure you used sweetened coconut flakes so you have the sweetness you’re looking for. Enjoy!!*

*After I dipped the shrimp in the batter and the coconut mixture I put the shrimp in the freezer for 15 minutes.*

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