Yield
6 servings.

How to Make It

Step 1

Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.

Step 2

Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.

Step 3

Peel shrimp, and devein, if desired, leaving tails intact. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.

Step 4

Dip shrimp in batter; dredge in coconut.

Step 5

Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp 6 to 8 minutes or until golden; drain.

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