Best Coconut Beer Battered Shrimp With Mango Orange Chutney Recipes

MANGO-ORANGE CHUTNEY

Steps:

• Cut away the peel and pith from the orange, and segment over a bowl to catch the juice.
• 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 heat and adjust the seasoning, to taste.
• Pour into a decorative bowl and let cool completely before serving.

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.

BEER BATTER COCONUT SHRIMP

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.

COCONUT-BEER BATTERED SHRIMP WITH MANGO-ORANGE CHUTNEY

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.