Try this Coconut Shrimp I recipe, or contribute your own.
Suggest a better descriptionIn 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (547g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 4027 | ||
Calories from Fat: 3955 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 439.4g | 586 % | |
Saturated Fat 62g | 310 % | |
Monounsaturated Fat 119.8g | ||
Polyunsanturated Fat 236.6g | ||
Cholesterol 68.3mg | 21 % | |
Sodium 327.3mg | 11 % | |
Potassium 188.3mg | 5 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 22.3g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4027
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