Lifestyle

Coconut Shrimp

By KBJR News 1
April 4, 2011 Updated May 10, 2011 at 7:34 AM CDT

COCONUT SHRIMP

YOU WILL NEED:
Shrimp, 13-15 count thawed and butterflied
2 1/2 cups all pourpose flour
2 lbs unsweetened, shredded coconut

COCONUT BATTER:
6 3/4 cups all pourpose flour
2 1/4 eggs beaten
6 3/4 cups of your favorite beer
1/2 cup sugar
2 Tbls salt
1 Tbls ground black pepper

(Batter Yield 2 1/2 quarts)

Mix batter ingredients thoroughly. Set up breading station with shrimp, flour, batter, and coconut. Dredge butterflied shrimp into flour, then batter, then press gently into coconut to make the coconut adhere to the shrimp,
Deep fry in oil (360 degrees) until golden brown.

WALLEYE CAKES: Yeild ( 39 2 oz. cakes )

5 1/2 lbs Walleye de-boned.
1/2 cups butter, melted
1 1/2 cups yellow onion, fine diced
1 1/2 cups eggs beaten
3/8 cup mayonnaise
2 Tbls Parsley dried
1 1/2 Tsp Black pepper
1 1/2 Tsp celery salt
3/4 cup bread crumbs

Steam or bake Walleye until fully cooked. When fully cooked, gently flake walleye and place into large mixing bowl. Add all above ingredients and gently fold together. Portion into 2 oz. cakes and deep fry, or pan fry in oil until golden brown.!

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.