Ingredients
1
Cup all-purpose flour (for batter)
2
Teaspoons Worcestershire Sauce
24
Jumbo (de-veined) Shrimp. Remember shrimp have veins on the bottom and the top (or fronts and backs)!
1/2
cup all-purpose flour (for dredging/coating)
2
Cups (or more) Flaked or Shredded Coconut
Directions
1.
Combine first 7 Ingredients (eggs, 1 Cup of Flour, Beer, Baking Powder, Salt, Worcestershire Sauce, Nutmeg and salt to taste). Set aside.
2.
In a separate bowl, place 1/2 Cup Flour.
3.
In another bowl, place Shredded or Flaked Coconut.
4.
Holding shrimp by the tail, dredge in bowl with flour and shake off any excess flour. Dip into batter mixture and shake off any excess batter. Gently dip shrimp in Coconut (I personally do not like too much coconut on each shrimp, but go with what you like best - either cost it in its' entirety or a little more lightly). Place on a separate dish. Refrigerate for about 15 mintues so that Coconut sets in batter. Heat deep-fryer to 350 degrees F (175 degrees C). Fry Shrimp 12 at a time. Delicious! The rich taste make for no dipping sauce necessary, unless you want to add it! Enjoy.
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