Coconut Shrimp With Orange Ginger Dijon Dipping Sauce or Lemon Pepper Mayonnaise
Servings2lbs cooked shrimp
AuthorBarry C. Parsons
1/2teaspoonfreshly ground black pepper
1large egglightly beaten
2cupscold soda water or beer
2-3cupsmedium or large cut unsweetened dried coconut
Combine dry ingredients except coconut. Add the egg and soda water and whisk together just until the liquid is incorporated. Lumps in the batter are not a problem.
Season the shrimp with salt and pepper on both sides. Dredge the shrimp in plain flour to help the batter stick. Dip the shrimp into the batter and then into the coconut, toss to coat completely. Carefully drop them into canola oil filled deep fryer that has been preheated to 325 degrees F. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
If you have to fry the shrimp in more than one batch at a time, hold them in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried pieces to prevent the shrimp from getting soggy.