Coconut Shrimp Recipe
It's hard to imagine anything more appetizing than crispy fried shrimp in a coconut beer batter. This Coconut shrimp recipe is one appetizer that everyone (even beer non-lovers) will love!
You can also use white wine instead of beer for a different flavor. Serve these coconut shrimp with tangy-sweet sauce.
Preparation time: 10 Min.
Cooking time: 20 Min.
Servings: 2-4
Coconut Shrimp Recipe Ingredients
| 1 | egg | |
| 1/2 cup | all-purpose flour | 120 ml |
| 2/3 cup | beer | 160 ml |
| 1 1/2 teaspoons | baking powder | 7.5 ml |
| 1/4 cup | all-purpose flour | 60 ml |
| 1/2 cup | cornstarch | 120 ml |
| 2 cups | grated coconut | 480 ml |
| 24 shrimp | ||
| 3 cups | oil for frying | 680 ml |
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| 1/2 cup | orange marmalade | 120ml |
| 1/4 cup | Dijon mustard | 60ml |
| 1/4 cup | honey | 60ml |
| 3 drops | Tabasco sauce | |
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Recipe Preparation
- Combine all the ingredients - egg, 1/4 cup flour, cornstarch, beer and baking powder - in a medium sized bowl.
- Take another bowl and place coconut in it. In another bowl place the remaining flour.
- Taking one shrimp at a time by its tail drag it in flour and shake off the excess. Dip the shrimp in the egg batter and drip off excess batter.
- Next, roll this shrimp in coconut flakes and place on a wax paper lined baking sheet. Store in fridge for 30 minutes.
- While the shrimp cool, heat oil in a deep fryer at 350º F (120º C.).
- Remove shrimp from fridge and fry them in batches. Allow to cook for not more than 2-3 minutes and turn once to fry evenly. Allow to turn golden brown, remove on paper towel to drain oil.
- Mix the marmalade, Dijon mustard, honey and Tabasco sauce to prepare the dipping sauce.
- Serve warm shrimp with the tangy dipping sauce.
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