Coconut Shrimp

Number of Servings: 
4
Ingredients: 
1 – pound 16/20 or 26/30 Ocean Garden® Mexican Shrimp, peeled and deveined
Batter
¾ - cup flour
1 – egg, beaten
½ - tablespoon baking powder
½ - cup beer
Mix all ingredients together until smooth.
Coating
¼ - cup flour
1 ½ - cups dried grated coconut
1 – tablespoon salt
½ - tablespoon ground black pepper
½ - tablespoon paprika
1 – tablespoon garlic powder (not garlic salt)
½ - teaspoon dried thyme
½ - teaspoon dried oregano
Mix all ingredients except coconut until smooth. Add coconut and stir to mix.
Instructions: 

Dip shrimp individually into the batter and then roll in the coating. Deep-fry until golden and allow to drain on paper towel.
Serve with various dips:
--Honey, soy sauce and Tabasco®
--Honey, mustard
--Marmalade & ginger
Source:

Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ

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