Coconut, Beer-Battered Shrimp
1 & 1/3 cup all-purpose flour
2 tbsp granulated sugar
3 tbsp chili powder
1 & 1/4 cup beer
2 & 1/2 cups unsweetened coconut
1 & 1/2 pounds large shrimp, peeled and de-veined
4 cups vegetable oil for frying
salt and pepper, to taste
1/4 cup minced cilantro
In a deep saute pan or pot, heat the oil to 360 F.
Combine the flour, sugar, and chili powder in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a second, shallow bowl.
One at a time, holding them by the tail, dip the rinsed & dried shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches until golden, 3 to 4 minutes. Drain on paper towels and season lightly with salt and pepper.
Arrange the shrimp on a platter and sprinkle with the chopped cilantro. Serve immediately (with a mango chutney if ya got it!).