Food Friday Recipe - Belizean Coconut Shrimp



Belizean Coconut Shrimp by The Lodge at Chaa Creek




1 local egg

1/2 cup all-purpose flour

2/3 Belikin beer (Belizean beer)

1- 1/2 teaspoons baking powder

1/4 cup all purpose flour

2 cups flaked coconut

24 shrimp

3 cups coconut oil for frying



1. In a medium bowl, combine egg, 1/2 cup flour, belikin beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg / beer batter; allow excess to drip off. Roll coconut shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat coconut oil to 350 degrees Fahrenheit in a deep-fryer.

3. Fry shrimp in batches; cook, turning once, for 2-3 mintues, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite home made dipping sauce.