• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Coconut Shrimp (Camarón de Coco)

    Camarones de Coco has all the tropical flavors you may be craving, and are surprisingly easy and quick to make. The added touch of beer in this recipe makes the shrimp crunchy and light, and highlights the natural nutty flavor of the unsweetened coconut coating.

    Serve with Salsa de Piña. Coconut Shrimp also make a fantastic appetizer, and can be kept warm in the oven for about 30 minutes at 250° if you need to prepare them in advance.


    Ingredients
    Batter
    1
    egg
    1/2
    cup
    milk
    6
    ounces
    beer (3/4 cup)
    1/2
    cup
    flour
    1
    tablespoon
    cornstarch
    1/2
    teaspoon
    salt
    1/2
    teaspoon
    ground black pepper
    Coatings
    1/2
    cup
    flour
    2
    cups
    unsweetened coconut, finely shredded
    1
    pound
    fresh shrimp, uncooked, peeled with tails on
    1 1/2
    cups
    peanut oil for frying
    Directions
    In a 1 1/2 quart bowl, whisk together the egg, milk, beer, flour and cornstarch. Make sure there are no lumps. Set aside. Place the flour in a separate shallow plate (such as a glass pie plate), and place the shredded coconut in another separate shallow plate. Prepare a 9”x13” pan by lining it with paper towels.
    Heat the peanut oil in a 10” skillet until it reaches 350°-360°F. Dredge the shrimp one at a time in the flour, then the batter, and then roll in the coconut. Place the shrimp in the heated peanut oil, and fry on one side for 2 minutes, until golden brown. Fry several shrimp at a time. Turn the shrimp over to the other side, and fry for another 2 minutes. Remove the shrimp and drain briefly on the paper towels. Serve hot.

    The base number of servings for this recipe is 4
    OK

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