Prep Time
20 Mins
Cook Time
2 Mins
Yield
Makes 10 to 12 appetizer servings

How to Make It

Step 1

Peel shrimp, leaving tails intact; devein, if desired. Set aside.

Step 2

Stir together 1 cup baking mix and 1 cup beer until smooth.

Step 3

Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture, and dip in beer mixture, allowing excess coating to drip. Gently roll shrimp in flaked coconut.

Step 4

Pour vegetable oil to a depth of 3 inches into a Dutch oven or heavy saucepan, and heat to 350°. Cook shrimp, in batches, 1 to 2 minutes or until golden; remove shrimp, and drain on paper towels. Serve immediately with Mustard Sauce.

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