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Coconut Shrimptastrophy

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Coconut Shrimptastrophy

Directions

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Ingredients :

  • 6 cups all-purpose flour
  • divided
  • 5 cups cold club soda
  • 1 tablespoon baking powder
  • 1 teaspoon baking powder
  • 1 tablespoon baking soda
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 quarts canola oil
  • 8 pounds shrimp
  • peeled and deveined with tails attached
  • 8 cups shredded unsweetened coconut
  • Methods :

  • Whisk 4 cups flour, club soda, 1 tablespoon plus 1 teaspoon baking powder, 1 tablespoon plus 1 teaspoon baking soda, and salt together in a large bowl to form a slightly lumpy batter.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dust shrimp with remaining 2 cups flour. Dip shrimp into batter and place on a baking sheet to drain excess, 5 minutes.
  • Spread coconut out on a rimmed baking sheet. Roll battered shrimp in coconut.
  • Fry shrimp in hot oil in small batches, being careful not to crowd them, until they float to the top and turn golden brown, about 5 minutes. Drain on paper towels.
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