Recipe | Johnny's Famous Fulton Coconut Shrimp with Fulton's Finest Dipping Sauce!

...Thanks for sharing your special recipe with us, Johnny! Sounds absolutely delicious!
  • 1 egg
  • 1/2 cup all-purpose flour (I use whole wheat)
  • 2/3 cup beer (Very Important..Ha ha)
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • Coconut oil for shallow frying
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. Refrigerate for 30 minutes.

Fry shrimp in batches: cook, turning once, until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with Fulton's Finest dipping sauce. I double the recipe and freeze on 3 or 4 large plastic cutting boards or cookie sheets then bag them in freezer bags to use whenever. I use an electric skillet with just enough coconut oil to cover the bottom set at 250-300 degrees.

Fulton's Finest Pineapple Dipping Sauce:
  • 1 (8 ounce) can crushed pineapple in natural juice (undrained) 
  • 1/2 cup sugar 
  • 1/4 cup red plum preserves 
  • 1/2 cup Chinese sweet and sour sauce
Place all sauce ingredients in a small saucepan; simmer over medium-low to low heat for 20-25 minutes, stirring frequently until mixture thickens slightly.

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