Best Beer Battered Coconut Shrimp Recipes

BEER BATTERED COCONUT SHRIMP

Beer Battered Coconut Shrimp image

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

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups frying oil

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

COCONUT-BEER BATTERED SHRIMP WITH MANGO-ORANGE CHUTNEY

Coconut-Beer Battered Shrimp With Mango-Orange Chutney image

Make and share this Coconut-Beer Battered Shrimp With Mango-Orange Chutney recipe from Food.com.

Provided by seahorse73

Categories Coconut

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons Emeril's Original Essence, plus more for dusting
1 1/4 cups beer
2 1/2 cups unsweetened flaked coconut
1 1/2 lbs large shrimp, peeled and deveined, with tails left on
4 cups vegetable oil, for frying
2 cups mango-orange chutney (Mango-Orange Chutney)
1/4 cup minced fresh cilantro

Steps:

In a deep saute pan or pot, heat the oil to 360 degrees.
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.
Place the chutney in a bowl on a large platter.
Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
Serve immediately.

Nutrition Facts : Calories 2666.9, Fat 255.7, SaturatedFat 59.3, Cholesterol 259.2, Sodium 276.3, Carbohydrate 54.9, Fiber 9.8, Sugar 10.3, Protein 43