COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE
The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail party or game night.
Provided by Leah Stacey
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
- 2. Blend well.
- 3. Dip the shrimp in beer batter and roll in coconut.
- 4. Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
- 5. The oil should be at least 1-1/2" deep.
- 6. Drop shrimp in a few at a time and fry until golden brown.
- 7. Remove and drain on paper towel.
- 8. SAUCE - Blend together dipping sauce ingredients.
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- 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. 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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
BEER BATTER COCONUT SHRIMP
Steps:
- Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
- Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g
BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE
Steps:
- Preheat oil to 365 degrees.
- In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
- In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
BEER BATTER COCONUT SHRIMP
Make and share this Beer Batter Coconut Shrimp recipe from Food.com.
Provided by Papa D 1946-2012
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oil in deep fryer or heavy sauce pan to 360°F.
- Combine beer,flour, Cream of Wheat, salt and paprika in a medium bowl, Stir in 1 cup coconut; mix well and let stand 5 minutes.
- Place remaining coconut in a shallow bowl.
- Place shrimp in batter and stir to coat. Remove shrimp individually and dip into coconut, covering evenly. Fry shrimp in batches 4 minutes or until golden brown. Remove with slotted spoon and drain on paper towels.
- Serve with your favorite dipping sauce.
BEER BATTERED COCONUT SHRIMP
Found this recipe on AllRecipes.com and looked so good I had to submit it for ZWT5 Australia/ New Zealand region!
Provided by Virginia Cherry Blo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls.
- To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove.
- Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.
Nutrition Facts : Calories 1187, Fat 118.3, SaturatedFat 21.5, Cholesterol 71.7, Sodium 202.5, Carbohydrate 25.2, Fiber 1.5, Sugar 10.8, Protein 8.5
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