Coconut/Beer Battered Shrimp
2 pounds peeled and deveined tail-on raw shrimp
1 cup baker's coconut
1 cup all purpose flour
1/2 teaspoon paprika
1/8 teaspoon pepper
3/4 cup beer
Combine flour, paprika, pepper and beer.
Stir with a whisk until smooth.
Hold tail of shrimp and immerse into batter.
Roll shrimp in coconut.
Deep fry at 375 degrees F for two minutes or until light golden brown
No Nutritional Information Available
H-E-B Cooking Connection