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| Coconut Shrimptastrophy |
"This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete."
Ingredients :
- 6 cups all-purpose flour, divided
- 5 cups cold club soda
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 quarts canola oil
- 8 pounds shrimp, peeled and deveined with tails attached
- 8 cups shredded unsweetened coconut
Instructions :
| Prep : 20M | Cook : 40M | Ready in : 30M |
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- Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
- Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
- Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
Notes :
- Substitute beer for the club soda if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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