BUTTERFLY COCONUT SHRIMP RECIPES

Steps:

• 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.

Steps:

• 1) In a large bowl, whisk together the 1 cup of flour, granulated garlic, paprika, baking powder, salt, black pepper, egg and mineral water. In a separate bowl, mix together the bread crumbs and shredded coconut, set aside. 2) Line a baking sheet with parchment paper and set aside. 3) Take each shrimp by it?s tail, dust it in the flour, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture and place it on the baking sheet, repeat with the remaining shrimp and pop them in the freezer for about 30 minutes. 4) Preheat some vegetable oil in a cast iron skillet, place enough oil to come up half way up the sides of the skillet, allow it to get nice and hot to about 375 degrees. 5) Fry the shrimp in batches for a couple minutes on both sides or until golden brown and crispy. Drain them on a paper towel lined plate and serve right away!