This light and crispy shrimp dish is perfect for a weeknight dinner or as an appetizer for your next outdoor barbecue!
- 24 Large Raw Deveined Shrimp, Tail On
- ½ cups Flour
- 1 beaten egg
- ¼ cups Beer (I used Budweiser)
- 1-½ cup Grated sweetened coconut
- Salt and pepper
- Neutral oil for frying, I used safflower
- 1 Mango, diced
- 1 Jalapeno, finely diced
- ¼ 1 red onion, finely diced
- 1 Red or orange pepper
- 2 tablespoons Olive oil
- 1 teaspoon Dear
- Handful of Parsley, Chopped
- 1 teaspoon Salt
Prepare the salsa. Combine all the ingredients in a bowl and refrigerate for at least half an hour for the flavors to blend.
If your shrimp are frozen, place them in a large bowl of cold water to thaw them. Once thawed, drain the water and pat the shrimp dry.
In three separate bowls, just like a standard breading procedure, place the flour in one, the egg and beer in another, and the coconut in the other. Season each dish with salt and pepper.
First dip the shrimp in the flour, then the egg, then the coconut. Be sure to completely dredge each step, especially the egg, to ensure the coconut sticks stick. Once all the prawns are cooked, put in the fridge for 20 minutes, to make sure the breading dries out a bit and sticks to the prawns.
Heat the oil in your skillet, about an inch deep. Fry the prawns until golden brown, turning them halfway through cooking. To keep them crispy once they’re baked, I use a cooling rack on a cookie sheet. Serve the hot shrimp with the chilled salsa and enjoy!