Coconut Beer Batter Shrimp

CathyZ

Well-known member
Truly one of my favorites- it is delicious.

The Sauce (Mix and set aside):

3/4 cup orange marmalade
2-1/2T each Dijon mustard and bottled horseradish (not creamy)

The Shrimp:

About 1-3/4 lbs of the largest fresh or frozen shrimp you can find, shelled (leaving the tail and last joint intact) and cleaned (deveined).

The Cayenne Mixture (Mix these together in a small bowl and set aside):

1 T Cayenne pepper (or chili powder)
2 tsp salt
1-1/2 tsp each paprika, pepper and garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano

The Other Stuff:

1-3/4 cup flour
2 large eggs, separated
3/4 cup beer (not dark!)
3 cups coconut, flaked
oil

In a bowl, combine 1-1/4 cup of the flour, 2 tsp of the cayenne mixture, the yolks and beer just to mix. In another bowl, beat the whites until they hold soft peaks. Fold the stuff you just mixed (flour, cayenne, yolks, beer) into the egg whites. Cover and chill for 30 minutes.

In yet another bowl, combine the remaining 1/2 cup flour and 1-1/2 tsp of the remaining cayenne mixture.

Heat the oil (2-3” in pan) to 325°.

Set up the bowls as follows:

1. Cayenne mixture. 2. Flour & cayenne mixture 3. Batter 4. Coconut

Toss the shrimp in the #1 mix. Roll in the #2 mix. Shake off, and dip all but the tail in the #3 mix. Roll in the (#4) coconut and plunge into oil. Cook for about 2 minutes on each side -- don’t overcook! Drain on paper towels and gobble up with the sauce!
 
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