Cajun Coconut Shrimp
Ingredients
- Ground Cayenne - 1 Tbs
- Salt - q tsp.
- Pepper - 1-1/2 tsp.
- Garlic Powder - 1-1/4 tsp.
- Onion Powder - 3/4 tsp.
- Dried Thyme - 1/2 tsp.
- Dried Oregano - 1/2 tsp.
- Eggs - 2
- Beer - 3/4 cup
- Baking Powder - 1 Tbs
- Flour - 1-1/4 c
- Shredded Coconut - 3 c
- Shrimp - 2 lbs. uncooked, peeled, deveined
- Flour - 1/2 c for dredging
Instructions
Mix in bowl, ground cayenne, salt, pepper, garlic powder, onion powder, dried thyme and dried oregano. Mix well. In separate bowl, to make batter, blend 2 eggs, beer, baking powder and 1-1/4 cup of flour. Blend well. In first bowl mix batter and 2 tsp. of Cayenne mixture. Mix well. In second bowl mix 1/2 cup flour, 2-1/2 teaspoons of cayenne mixture. Mix well. In third bowl add coconut. Sprinkle remaining cayenne mixture on shrimp. Place flour and cayenne mixture in Ziploc bag. Dredge shrimp in shaker bag with the flour and cayenne mixture. After shaker bag, dip in batter mixture, then lastly dip shrimp into coconut. Place in deep fryer. Cook until pink. Fry at 350° in electric fry pan. Must be made day of serving, 3 hours ahead only. Can be reheated at 350° for two or three minutes.
Goes great with Orange Marmalade Sauce
