Score: 0
Beer Battered Coconut Shrimp
By glutenfreemontana
2009-09-28 16:57:47
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| Cooking time | |
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Ingredients
1 egg
½ C Gluten Free Mama’s Coconut Flour (or use any GF flour you have)
2/3 C GF beer (I used Bard’s)
1 ½ t baking powder
¼ C GFM’s Coconut Flour
2 C flaked coconut (I used Bob’s Red Mill Shredded Coconut & it worked wonderfully)
24 shrimp
Oil for frying
Instructions
In a bowl combine the egg, ½ C flour, beer, and baking powder. Put ¼ C flour in a large plastic zip bag and put the coconut in its own bowl. Add the shrimp to the plastic bag and shake to fully coat the shrimp with the flour. This was so much easier than dipping each one separately. Shake off any excess flour then dip each shrimp in the beer batter allowing excess batter to drip off. Coat the shrimp in the coconut then place on a cookie sheet covered with wax paper and refrigerate for 30 minutes. Heat the oil in a skillet to 350F, I just put enough oil in the bottom to cover the pan but not to submerge the shrimp. Fry the shrimp in 2-3 batches. Cook on one side for 2-3 minutes then turn and cook another 2-3 minutes or until browned. Place the shrimp on paper towels to drain the excess grease.
| Category | Main Dish |
| Cuisine | North American |
| Diet Choices | Gluten Free |
| Tags | finger food fried shrimp |
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Sept. 25, 2009
Reply to This PostYUMMY! I have GOT to try this soon. This is one dish I have REALLY missed, but never tried to make myself. Thanks for sharing!!
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Sept. 28, 2009
Reply to This PostIt's really easy, I hope you enjoy it!
