1 lb shrimp, jumbo, peeled, tail-on, and deveined
1½ cups pancake mix
1½ cups pale ale, or wheat beer
1½ cups desiccated coconut, or shredded coconut
½ cup cake flour, sifted
½ tsp Cajun seasoning
½ tsp ground cayenne pepper
½ tsp garlic powder
vegetable oil, for deep frying, roughly 5 to 8 cups
Cocktail Sauce:
½ cup ketchup
⅓ cup lemon juice
3 tbsp horseradish, prepared
1 tbsp Worcestershire sauce
1 tsp hot sauce
Combine all your ingredients for the cocktail sauce. Cover and set aside in a chilled area for at least 10 minutes or until ready to serve.
Preheat your oil ready for frying.
Prepare your breading station. In one bowl, pour your coconut. In another bowl, combine your flour, cajun seasoning, cayenne pepper, and garlic powder.
Prepare your batter by combining the pancake mix and pale ale or beer. Whisk until evenly incorporated.
Dredge your shrimps in the flour mixture, dip in the batter, and coat with the coconut.
Deep fry in batches until the coconut just starts to turn golden brown, no more than 5 minutes.
Drain and place onto a plate lined with paper towels. Note that the shrimps will continue cooking while being drained, eventually turning the coconut golden brown.
Place over newspaper for a crowd to feast on and serve with a chilled cocktail sauce!
Sugar: 11g
:
Calcium: 137mg
Calories: 461kcal
Carbohydrates: 48g
Cholesterol: 35mg
Fat: 25g
Fiber: 7g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 2g
Potassium: 503mg
Protein: 9g
Saturated Fat: 19g
Sodium: 650mg
Vitamin A: 510IU
Vitamin C: 14mg
