Coconut Shrimptastrophy
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 cups
All-Purpose Flour (divided)5 cups
Club Soda (cold)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt8 cups
Shredded Unsweetened CoconutDirections:
1
Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter
2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
3
Dust shrimp with remaining 2 cups flour
4
Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes
5
Spread coconut out on a rimmed baking sheet
6
Roll battered shrimp in coconut
7
Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes
8
Drain on paper towels