A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Caribbean Coconut Shrimp
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- #110389
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Batter
3/4 cup flour
1 egg
1/2 tablespoon baking powder
1/2 cup beer
Coating
1/4 cup flour
1 1/2 cup dried unsweetened coconut flakes
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon paprika
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
Shrimp
oil
1 pound large or jumbo shrimp, peeled and deveined
directions
Combine the flour, egg, baking powder, and beer in a shallow bowl for the batter. Whisk well then let rest for 10 minutes.
Prepare the coating by combining the flour, coconut, salt, garlic powder, black pepper, cayenne, paprika, oregano, and thyme in a shallow plate. Stir well.
Heat oil in a deep fryer to 365 degrees F as directed by machine manufacturer.
Dip each shrimp into the batter, then roll in the coating mixture. Place in the hot oil and cook until golden brown (turning if needed), about 3 minutes. Remove to paper toweling to drain. Repeat with remaining shrimp.
Serve hot with any desired dipping sauce.
nutrition data
Nutritional data has not been calculated yet.
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