Beer Battered Coconut Shrimp
Since our taste buds tingle when coconut is mentioned, why not treat yourself to one of the all time favorite appetizers. It’s easier than you think and you don’t necessarily need a deep fryer.
Perfect for a evening outside, by the BBQ or for football season fast approaching!
Coconut Flakes
Try a natural foods store for bulk dried coconut flakes.
In
Most carry dry non sweetened coconut flakes - Also makes for a great snack.
What you’ll find here.
One easy recipe for Batter
Two recipes for Dipping
Ingredients - Batter
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons Essence, plus more for dusting (Emerils Southwest Essence)
- 1 1/4 cups beer ( your choice)
- 2 1/2 cups unsweetened coconut flakes (finely shredded- see pics)
- 1 1/2 pounds large shrimp, peeled and de-veined, with tails left on (26-30 per pound)
Directions
In a deep saute pan or pot, heat the oil to 360 degrees F.
Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl.
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Easy dipping sauce
- ½ cup orange marmalade
- 2 tsp stone ground mustard ( whole seed type)
- 1tsp horseradish
- dash salt
Mango-Orange Chutney:
Dipping sauce – 30min prep
Very tasty, could be a little sweeter so we added some agave to sweeten it up. BAM!
- 2 large seedless oranges
- 1 tablespoon vegetable oil
- 1/2 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 1 tablespoon minced jalapeno peppers
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 cups diced mango
- 1/2 cup apple cider vinegar
- 1/2 cup packed light brown sugar
- 1 tablespoon grated orange zest
Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.
In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving.
Yield: about 2 cups
Hope you enjoy the tropical flavor of coconut and the variety it adds to food!
If you have a recipe???? Please share.
