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Why go out for coconut shrimp when it's easy to make right at home?
For the shrimp:
1 pound shrimp, peeled and deveined with tails attached
2 large eggs
1/2 cup all-purpose flour
1/2 cup beer
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
Salt to taste
3/4 cup sweetened shredded coconut
1 cup panko
For the dipping:
Apple cider vinegar
Butterfly the shrimp and keep the tails on. Season with salt and pepper.
In a bowl, combine eggs, flour, beer, and seasonings. In another bowl, combine shredded coconut and panko.
Heat oil to 350F. Dip shrimp in batter, shake off excess, and then coat in coconut crumbs. Fry several pieces at a time, until golden brown and crispy. Drain on paper towel.
Mix sauce ingredients together and serve on the side.
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