Caribbean coconut shrimp

• 1 lb Jumbo or Medium Shrimp - peeled and deveined

Batter:

• 3/4 cup flour
• 1 egg
• 1/2 Tbsp baking powder
• 1/2 cup beer

Coating:

• 1/4 cup flour
• 1 1/2 cups dried grated coconut
• 1 Tbsp salt
• 1/2 Tbsp ground black pepper
• 1/2 Tbsp cayenne (or ground chilis)
• 1/2 Tbsp paprika
• 1 Tbsp garlic powder (not garlic salt!)
• 1/2 tsp dried thyme
• 1/2 tsp oregano

Dip shrimp individually into the batter and then roll in the coating.

Deep-fry.

Allow to drain on paper towel.

Serve with various dips: eg. honey + soy sauce + tobasco; honey + mustard or marmalade + ginger.
 

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