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My review
Coconut Shrimptastrophy
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Idlewire
"This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete."
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Ingredients
30 m servings 300Original recipe yields 40 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
- Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
- Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
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Footnotes
- Cook's Note:
- Substitute beer for the club soda if desired.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
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Newest
8/9/2016
Scaled down the recipe but it was fantastic! Reminded me of the coconut shrimp I had in Hawaii! Served it with sweet chilli sauce for dipping
2/7/2016
There is just the two of us and I only had 1 pound of shrimp so I scaled the servings down to 5 and made as written from there. I did substitute beer for the club soda as the recipe submitter me...