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How To Make Cannabis Coconut Shrimp At Home

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5 from 1 vote

How To Make Cannabis Coconut Shrimp At Home

Author: Robert Wallace

Prep Time 10

Cook Time 20

Total Time 1

Servings: Servings

Course Lunch/Dinner

Cuisine Asian

Diet Low Calorie

Keyword Cannabis Coconut, Cannabis Coconut Shrimp, Cannabis Shrimp, Edibles

Ingredients

4-5 Droppers THC (or CBD) Tincture
3 Cups Oil (For Frying)
24 Whole Shrimp
2 Cups Flaked Coconut
1/2 Cup All-Purpose Flour (Divided)
1 1/2 Teaspoons Baking Powder
2/3 Cup Beer
1 Whole Egg

Equipment

Mixing bowl
Baking sheet
Wax Paper

With summer now in full swing, it’s time to break out the seafood. I’m not alone in feeling like these warmer months call for more island-inspired meals, am I? Didn’t think so. Which is why I’m confident that you are going to absolutely love these Cannabis Coconut Shrimp.

The recipe required for these delectable Cannabis Coconut Shrimp couldn't be simpler to follow. I, personally, have very little experience as a “cannabis chef,” but I am able to whip up a batch of these bad boys every so often without encountering any sort of unforeseen problems. These babies are tasty, potent, and ready to be enjoyed.

Instructions

For starters, grab a mixing bowl. In it, mix together your baking powder, beer, ½ cup of flour, egg, and your desired amount of cannabis tincture.
Then grab two other bowls. In one, place ¼ cup of flour. In the other one, pour in your coconut.

Prepare shrimps'

Now, grab a shrimp by the tail and dredge it in the flour bowl first. Shake off all the excess flour before dipping it into your infused egg-beer batter. Hold it up over the bowl so it can drip off the extra batter into the bowl.
Lastly, roll each shrimp in your coconut that is resting in the last bowl.
When you’ve done that with all of your shrimp, place each completed one on a baking sheet that you will have previously lined with wax paper.
Then, toss those bad boys in the fridge for half an hour or so.
As those chill out in the refrigerator, you’ll want to heat up your frying oil to a solid 350° inside of a deep-fryer.
When it’s time, fry your coconut shrimp in batches. You’ll want to only turn them once as they cook. Their cooking time shouldn’t be longer than 2-3 minutes. When you can see that they are turning golden brown, you can remove them with some tongs, and place them on some paper towels, so the excess oil can drain out.
Once they’ve completed that mini-drain session, you can start eating, because these things are best when they’re still warm.

Calories: 316.6kcal

Cost: Approx. ~ $15

Notes

This recipe for Cannabis Coconut Shrimp is perfect for any upcoming function you may have. So, whip up a batch, set them out on a table, and watch everyone chow down!