Coconut Beer Shrimp with Sweet and Tangy Sauce

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Sweet And Tangy Sauce


Combine eggs, beer, 1 ts creole seasoning, flour and baking powder.
Blend well.
Season Shrimp with remaining seafood seasoning.
Dip the Shrimp in beer batter and roll in coconut.
Fry in oil heated to 350 °F in dep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" deep.
Drop Shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel.
Sauce-blend together dipping sauce ingredients.

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