How To make Coconut Beer Batter Shrimp
Ingredients
SEASONING MIX:
1
tablespoon
cayenne pepper
2 1/4
teaspoon
salt
1 1/2
teaspoon
sweet paprika
1 1/2
teaspoon
black pepper
1 1/4
teaspoon
garlic powder
3/4
teaspoon
onion powder
3/4
teaspoon
dried thyme
3/4
teaspoon
dried oregano
FOR THE SHRIMP:
2
each
eggs
1 3/4
cup
flour
3/4
cup
beer
1
tablespoon
baking powder
36
each
shrimp, medium, peeled and deveined, about 2 lbs
1
vegetable oil for frying
3
cup
coconut, grated (6 oz)
Directions:
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsp of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1 1/2 tsp of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.
Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.
How To make Coconut Beer Batter Shrimp's Videos
Beer Battered Shrimp | COOKING STUFF w/ BA & JC
JC shares his friend's SUPER AMAZING shrimp recipe.
1. Make batter with eggs, creole seasoning, lemon juice, creole mustard, baking powder, all purpose flour and beer.
2. Add shrimp in with batter.
3. Let sit for 30 minutes in refrigerator.
4. Cover shrimp with seasoned flour and place in 350 degree oil. Cook until golden brown.
Season Flour
All purpose flour, salt, pepper and Tony's creole seasoning.
ENJOY!
HOW TO MAKE CRISPY COCONUT SHRIMP - EASY INSTRUCTIONS
Secret to crispy and juicy fried shrimp.
2lb raw shrimp
1 1/2 cup flour
2 cups panko bread crumbs
2 cups sweetened coconut flakes
Spices (slat, pepper, garlic powder, paprika) per taste
4 eggs + some salat
3 cups vegetable oil
Coconut BeerBattered Shrimp
Coconut Beer-Battered Shrimp. Because you're worth it. Get the written recipe here:
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Beer Battered Coconut Shrimp Recipe
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Ingredients:
1 cup panko bread crumbs
1 cup shredded coconut (sweetened or unsweetened)
3/4 cup flour
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp baking powder
1 egg
3/4 cup of any dark beer
1 lb raw shrimp
Directions:
- Peel the shrimp, if needed
- Mix together panko and coconut, set aside
- In another bowl, mix together flour, salt, garlic powder, paprika, baking powder, egg, and beer. Mix together.
- To fry, coat raw shrimp in beer batter, coat with panko/coconut mixture, and fry for 2-minutes at 350 degrees
- Drain on paper towels
Again, use a fork to move the shrimp from the beer batter to the coconut to the fryer. You'll thank me later.
Happy Cooking!
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Beer-Battered Coconut Shrimp
Here is our easy recipe!
The Coconut Shrimp Recipe Everyone Should Know
This easy-to-make delicious Coconut Shrimp recipe is served up with a complimentary zesty orange dipping sauce. You will love the amazing flavors in this tasty classic appetizer.
Coconut shrimp consists of peeled shrimp that are coated in a coconut breading that is then fried and served. In addition, they are commonly served with a dipping sauce. They are simple to prepare and can be served as an appetizer or as an entrée alongside a side dish.
The history of the origin of coconut shrimp is unknown, but many believe it’s the Caribbean or even Polynesian. Since coconut shrimp do not have an origin country, you will see them served at a myriad of different restaurants across the world.
PRINT OUT THIS RECIPE AT:
Ingredients for this recipe:
For the Sauce:
• 1 cup orange marmalade
• 1/3 cup sweet chili sauce
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon Tabasco sauce
For the Shrimp:
• 1 ¾ cups all-purpose flour
• 2 large eggs
• 1 cup club soda
• ¾ cup corn starch
• 3 cups sweet coconut shreds
• 1 cup panko breadcrumbs
• 1 pound peeled and deveined tail-on 16/20 shrimp
• oil for frying
• salt and ground white pepper to taste