Adam decided that for an appetizer we should have some coconut shrimp, which is his absolute favorite thing to get when we go out. He pulled a recipe from allrecipes.com and we were pretty shocked by how amazing it turned out. Definitely go with this if you're looking for a good breading! We made up a dipping sauce and devoured them all!
Coconut Shrimp (from allrecipes.com)
1/2 cup all-purpose flour
2/3 cup Sam Adams Summer Al
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups Vegetable oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Sweet Mustard Dipping Sauce
3 tbsp Horseradish Mustard
1 tbsp Agave Nectar
1 tbsp Light Mayo