Golden IPA Coconut Shrimp

Coconut and hops - a match made in heaven

Honey-Stout Braised Ribs

In a medium bowl, combine egg, ½ cup flour, beer and baking powder. Place the additional flour and coconut in additional bowls next to the egg/beer batter.

Holding by the tail, dredge the shrimp in flour, and shake off any excess. Dip into egg/beer batter and allow to drop off. Finally, roll the shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30-45 minutes.

Heat oil to 350⁰F in a deep fryer or deep-cast iron pan. Fry the shrimp in smaller-batches – turning once, for 2-3 minutes or until golden brown. Using tongs, remove shrimp and place on paper towels to drain. Serve warm with your favourite dip or shrimp sauce.


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