How to make coconut shrimp batter

Instructions Preheat your deep fryer to 325 F. Mix together until well combined.

Then hold the shrimp by the tail using tongs make this easier and dip into the batter.

How to make coconut shrimp batter. Instructions Preheat your deep fryer to 325 F. In a bowl whisk the eggs. Add the coconut flour baking powder salt pepper and any additional seasoning.

Mix until the batter is smooth. Put the shredded coconut flakes in a separate bowl. This part gets messy.

One at a time place the shrimp. Spread coconut over a plate or other dry surface and set beside the bowl of batter. Then hold the shrimp by the tail using tongs make this easier and dip into the batter.

Take the batter coated shrimp and immediately drop it into the coconut roll it around to make sure it is coated then lift and place onto a kitchen-paper covered plate. Dredge in the flour shake off excess dip in the batter shake off excess and coat in the breadcrumbcoconut mixture. Lightly press the coconut onto the shrimp.

Place onto prepared baking sheet and repeat with remaining shrimp. To make the coconut batter stick to the shrimp you need to dredge the shrimp in a flour mixture an egg mixture and then the coconut mixture. The easiest way to do this is to.

Dip the shrimp into the flour then the eggs and then dredge the shrimp into the coconut mixing pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Stir in the ice water to form a batter. Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shelltail should be exposed to crisp up in the frying oil.

Dredge the battered shrimp in coconut. Beer batter helps the coconut st. In a small bowl mix together the Panko and shredded coconut.

In another bowl add the flour baking powder salt egg and beer. Mix together until well combined. In one bowl add 14 cup of flour the paprika and salt.

In a second bowl combine 12 cup of flour egg whites baking powder garlic and beer. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix.

Then hold shrimp by the tail dredge in the flour mixture shake off excess dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place the shrimp on a baking sheet. Heat deep fryer to 350 degrees.

Hold shrimp by tail and dredge in flour shaking off excess flour. Dip in eggbeer batter. Allow excess to drip off.

Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Whisk the egg coconut milk milk or beer and flour in a medium mixing bowl until a smooth batter is formed.

In another bowl mix bread crumbs coconut flakes and spices.