Beer Batter Coconut Shrimp Food

BEER BATTERED COCONUT SHRIMP

Steps:

• Butterfly the shrimp with a fish filet knife. Click for a fish filet knife.
• Sprinkle the shrimp with salt and pepper.
• Add about 1/2 an inch of oil to an electric skillet and preheat to 375 F (190 C). Click for a 16 inch electric skillet.
• In a small bowl mix together the Panko and shredded coconut.
• In another bowl add the flour, baking powder, salt, egg and beer. Mix together until well combined.
• Place the shrimp in the beer batter mixture and then coat with the Panko mixture. Repeat with remaining shrimp.
• Deep fry the shrimp for 2 to 3 minutes until golden brown. Flip over halfway through, then drain on paper towels.

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.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• 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 (175 degrees C) in a deep-fryer.
• 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.

BEER BATTERED COCONUT SHRIMP

Steps:

• Combine egg, flour, beer and baking powder in a medium bowl. Place 1/4 cup flour and coconut in two separate bowls.
• To Batter Shrimp - 1. Hold shrimp by tail, dredge in flour, sand shake off excess. 2. Dip in egg/beer batter and allow excess to drip off. 3. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes shrimp for 30 minutes, while heating oil to 350 degrees F (175 degrees C) in a deep-fryer or deep pan on the stove.
• Cook shrimp for 2 to 3 minutes in oil or until golden brown, turning once. Drain shrimp on paper towels. Goes good with orange marmalade sauce.

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 BATTER SHRIMP

Steps:

• Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. Mix 1¼ cups of the flour, 2 teaspoon 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 1½ teaspoon 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℉ (180℃). Drop each shrimp into the hot oil and cook until golden brown about ½ to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.