Coconut Shrimptastrophy

Name: Coconut Shrimptastrophy
Prep time: 20 min
Cook time: 5 min
Yield: 40
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; 1/2 teaspoon salt; 2 quarts canola oil; 8 pounds shrimp, peeled and deveined with tails attached; 8 cups shredded unsweetened coconut

⏱️ Ready in 25 min 🥄 Prep 20 min 🔥 Cook 5 min 👥 40 servings 👁️ 19 views

This is a great crowd-pleaser at a birthday party or similar event. It usually takes about 10 batches in a 2-quart fryer to complete.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 20 min

Cook 5 min

Serves 40

Difficulty Medium

Nutrition Facts

Servings per recipe 40

Serving size 1 serving

Amount per serving

Calories 300

% Daily Value*

Total Fat 17.4g 22%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 364mg 16%

Total Carbohydrate 18.8g 7%

Dietary Fiber 3.5g 13%

Total Sugars 1.4g

Protein 18g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.