Beer-Battered Coconut Shrimp

Steamed or pan fried or scampi or any way you like it, there’s a lot of good ways to cook shrimp. But if you’re feeling more adventurous, shrimp dipped in a beer batter, rolled in coconut then fried, this is the way to go.

Beer-Battered Coconut Shrimp

This is a very easy recipe. Perfect as an appetizer or main course if you will. Paired with your favorite beer or drink, and you’re all set.

First, make the batter, by mixing flour, Season-all, salt. ground pepper, paprika and cayenne.

Make a well in the middle, then add beer. Mix well.

Let’s pause here and talk about the shrimp. You want to use shrimp that is peeled and deveined. You can do this yourself, meaning peeling off the shell and deveining) or, you can buy it all cleaned and deveined. You may or may not butterfly the shrimp. If you choose to butterfly the shrimp, BE VERY CAREFUL!!! How to butterfly- well, hold the shrimp with one hand. then run your knife on the back of the shrimp to make a deep cut but not all the way through. But then again, if you think this is too much, no big deal. Hey I can’t blame you, it took me a while to finish about 20 shrimp and thank goodness, no cut.

Now let’s go back to the recipe.But first, heat some cooking oil in a deep pan.

And while the oil is heating up, dip the butterflied shrimp into the batter. Shake excess batter.

Then roll the shrimp on the shredded coconut. If the cooking oil is not ready yet, or not hot enough, set aside breaded shrimp on a plate until ready to fry. If the oil is hot while you are breading, then shrimp can go into the hot oil right away.

Fry on medium heat. Shrimp cook really fast, so don’t go anywhere. Fry them up, flipping both sides until golden brown.

Use a slotted spoon or a butterfly spoon to take the shrimp out of the pan. Transfer them on a plate lined with paper towel.

Serve hot with honey mustard sauce or cocktail sauce.Enjoy!!!

Beer-Battered Coconut Shrimp

Serves 4

Ingredients

  1. 1 lb medium size shrimp(abt 20-25 pcs),peeled & deveined.
  2. 1 cup flour
  3. 1 tbsp Season-All
  4. 1 tsp paprika
  5. 1/8 tsp cayenne pepper
  6. a pinch of salt & pepper
  7. 1 cup beer
  8. 1 1/2 cup shredded coconut
  9. cooking oil (2-3 cups depending on how deep pan is)

Instructions

  1. Mix flour, Season-all, salt. ground pepper, paprika and cayenne.
  2. Make a well in the middle, then add beer. Mix well.The consistency should not be too thick or too runny. Should be like pancake batter consistency.
  3. Heat some cooking oil in a deep pan. il should be at least 2 inches deep.
  4. And while the oil is heating up, dip the butterflied shrimp into the batter. Shake excess batter.
  5. Roll the shrimp on the shredded coconut. If the cooking oil is not ready yet, or not hot enough, set aside breaded shrimp on a plate until ready to fry. If the oil is hot while you are breading, then shrimp can go into the hot oil right away.
  6. Fry on medium heat. Shrimp cook really fast, so don’t go anywhere. Fry them up, flipping both sides until golden brown.
  7. Use a slotted spoon or a butterfly spoon to take the shrimp out of the pan. Transfer them on a plate lined with paper towel.
  8. Serve hot with honey mustard sauce or cocktail sauce.Enjoy!!!
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