Coconut Shrimp
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 m shrimp, peeled
- 1 teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ pepper, black, from the mill
- 1 teaspoon salt
- 0.5 teaspoon ½ garlic powder
- 0.5 teaspoon ½ onion powder
- 0.5 teaspoon ½ oregano
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ marjoram
- 0.5 tablespoon ½ cayenne pepper
- 100 ml beer, (pils)
- 50 grams flour
- 0.5 teaspoon ½ baking powder
- 150 g desiccated coconut
- fat
- Salad, for garnish
- Chili sauce, for dipping
Print Recipe
Pin Recipe Instructions
- Work the flour with the beer, the spices and the baking powder with the whisk to a thick dough. If necessary, add a little more beer or flour.
- Dip each shrimp in the batter, drain and roll in the desiccated coconut. Lightly press the desiccated coconut with your fingers.
- Fry in the deep fryer at 180 degrees for approx. 1 minute until golden brown, then drain on paper towels.
- This beer batter is very spicy, but fried bananas also taste good with it.
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