How To make Coconut Beer Shrimp
SEASONING MIX:
1 T Red pepper, ground
1 t Salt (optional)
1 1/2 t Sweet paprika
1 1/2 t Black pepper
1 1/4 t Garlic powder
3/4 t Onion powder
3/4 t Thyme
3/4 t Oregano
DIPPING SAUCE:
1 lb Orange marmalade
-or apricot jam -(use an entire jar) 5 T Brown mustard
5 T Horseradish
SHRIMP AND BATTER:
2 Eggs
1 3/4 c Flour
3/4 c Beer
1 T Baking powder
48 md Shrimp (peeled),
-with tails 3 c Coconut (unsweetened),
-grated Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. Combine the remaining flour with another 2 t of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NOTES: * Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme's "Louisiana Kitchen." A nice appetizer, though very caloric. * Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. : Difficulty: easy if you can deep-fry. : Time: 15 minutes preparation, 15 minutes cooking. : Precision: Measure batter, improvise with spices and dipping sauce. : Nicholas Horton : Aiken Computation Lab, Harvard University, Cambridge, Mass., USA : horton@harvard.harvard.edu harvard!horton : Copyright (C) 1986 USENET Community Trust
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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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
Nate Dogg 2020 Road Warrior does it again. In between truck driving he is making his custom beer batter coconut shrimp.
Mango / Pineapple Chutney recipe coming soon.
#shrimp #coconut #beer #batter
Golden Beer-Battered Coconut Shrimp | Blackstone Griddle
Blackstone Betty has you covered this holiday season with her beer-battered coconut shrimp.
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How to Make Coconut Shrimp
FULL RECIPE BELOW
Who wouldn’t want to know how to make these mouthwatering coconut shrimp? This recipe stands out from the rest because we are covering the shrimp in a beer batter.
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COCONUT SHRIMP RECIPE:
Ingredients:
1egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
¼ cup all purpose flour
2 Cups Flaked coconut
24 Shrimp
3 cups oil for frying
Directions:
1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
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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.
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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