Fried coconut shrimp tacos w/ mango avacado salsa

[Chefkel]

coconut shrimp

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
oil for frying


DIRECTIONS
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. freeze for 15 mins to make the frying easier
Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Mango Avacado Salsa

1 avocado - peeled, pitted and diced
1 lime, juiced
1 mango - peeled, seeded and diced
1 small red onion, chopped
1 Jalapeno pepper, seeded and chopped
1 tablespoon chopped fresh cilantro
salt to taste



DIRECTIONS
Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, jalapeno pepper, cilantro and salt.

[Roxy]

I love coconut shrimp..thx for sharing this recipe

[smokey]

Sounds great! A restaurant here serves the coconut shrimp with a small dish of raspberry sauce. Really good and I don't even like raspberries. They seem to split the shrimp and run it up a small skewer.