Beer Batter Coconut Shrimp Recipe

Ingredients for Beer Batter Coconut Shrimp

• 1 cup beer (any light beer works well)
• All Purpose Flour
• 1/2 cup cream of wheat
• 1 teaspoon salt
• Ground Paprika
• Unsweetened Dried Shredded Coconut
• 1 pound shrimp, peeled and deveined
• Peanut Oil
• Chinese Duck Sauce

How to Make Beer Batter Coconut Shrimp

1. Preheat your oil to 360°F (182°C) in a deep fryer or heavy-bottomed saucepan. Ensure you have enough oil to fully submerge the shrimp.
2. In a medium bowl, whisk together 1 cup of beer, 1 cup all-purpose flour, 1/2 cup cream of wheat, 1 teaspoon salt, and 1/2 teaspoon paprika. Stir in 1 cup shredded coconut.
3. Mix thoroughly and let the batter rest for 5 minutes to allow the flour to fully hydrate.
4. Place the remaining 1 cup of shredded coconut in a shallow dish.
5. Gently add the shrimp to the batter, ensuring each piece is fully coated. Avoid overcrowding the bowl.
6. Remove shrimp individually, allowing excess batter to drip off, and press into the coconut, coating evenly.
7. Carefully add shrimp to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and cooked through.
8. Remove the cooked shrimp with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
9. Serve immediately with your favorite dipping sauce (mango salsa, sweet chili sauce, or tartar sauce are all excellent choices!).