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.
Nutrition Facts : Calories 581.2 calories, Carbohydrate 54.8 g, Cholesterol 203.1 mg, Fat 28.3 g, Fiber 4.8 g, Protein 25.1 g, SaturatedFat 12.7 g, Sodium 720.4 mg, Sugar 13.8 g
BEER BATTERED COCONUT SHRIMP
Beer Battered Coconut Shrimp is a delicious flavor sensation with sweet coconut, crunchy Panko Japanese bread crumbs, and beer batter fried to crispy golden brown perfection!
Provided by Zona
Categories Seafood
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 508 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 214 milligrams cholesterol, Fat 11 grams fat, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1888 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BEER BATTERED COCONUT SHRIMP
Found this recipe on AllRecipes.com and looked so good I had to submit it for ZWT5 Australia/ New Zealand region!
Provided by Virginia Cherry Blo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1187, Fat 118.3, SaturatedFat 21.5, Cholesterol 71.7, Sodium 202.5, Carbohydrate 25.2, Fiber 1.5, Sugar 10.8, Protein 8.5
BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE
Steps:
- Preheat oil to 365 degrees.
- In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
- In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
BEER BATTERED SHRIMP WITH SPICY PEACH DIPPING SAUCE
Crispy beer-battered shrimp with a spicy peach dipping sauce. Great appetizer for watching a sporting event from home with friends!
Provided by EmmyG37
Categories < 60 Mins
Time 40m
Yield 24 shrimp, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine peach preserves, garlic, dijon mustard, soy sauce, orange juice, and crushed red pepper together in a small bowl.
- Thaw shrimp under cool running water in a colander, rotating frequently.
- Meanwhile, mix together flour, salt, and baking powder in a small bowl.
- In another small bowl, slowly whisk egg and beer together.
- Mix dry batter ingredients into wet ingredients until smooth.
- Heat 1/3 inch peanut oil in large, deep skillet.
- Dip thawed and dried shrimp into batter, then into Panko crumbs (optional), then place into oil.
- After several minutes, flip the shrimp. Fry until golden-brown on both sides.
- Transfer to a paper-towel lined plate to drain.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 384.7, Fat 28.3, SaturatedFat 4.8, Cholesterol 76.9, Sodium 738.8, Carbohydrate 23.8, Fiber 0.7, Sugar 10.2, Protein 8.3
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
BEER-BATTERED SHRIMP
Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
- In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
- Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.
Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g
BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE
I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.
Provided by staceywatts
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
- Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
- Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
- Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 55.6 g, Cholesterol 115.9 mg, Fat 24 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 14.9 g, Sodium 516.3 mg, Sugar 1.9 g
COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE
Provided by Allison Vines-Rushing
Categories Beer Appetizer Fry Thanksgiving Coconut Shrimp Deep-Fry Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 20 to 25 beignets
Number Of Ingredients 13
Steps:
- Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
- To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
- To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center.
- Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.
- Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
- To serve, season with salt and accompany with the sauce.
COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Provided by Stacey Antine
Categories HarperCollins Shrimp Appetizer Seafood Shellfish Pineapple Coconut Bake Tropical Fruit Soy Free Dairy Free Peanut Free Tree Nut Free Kid-Friendly Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
- Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
- One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
- Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
- Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
- Serve coconut shrimp with dipping sauce.
BEER BATTER COCONUT SHRIMP
Make and share this Beer Batter Coconut Shrimp recipe from Food.com.
Provided by Papa D 1946-2012
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
BEER BATTERED SHRIMP WITH MUSTARD MARMALADE SAUCE
Make and share this Beer Battered Shrimp With Mustard Marmalade Sauce recipe from Food.com.
Provided by sweetcakes
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Clean, peel, and devein the shrimp, leaving tails intact.
- Mix the remaining ingredients until well blended.
- Dip the shrimp into the batter, coating thoroughly, and fry in very hot oil (350) until golden brown.
- Allow oil to reheat between batches.
- Serve with mustard marmalade sauce on the side.
- Sauce:.
- Blend three ingreddients together.
Nutrition Facts : Calories 850.7, Fat 39.6, SaturatedFat 5.3, Cholesterol 389.5, Sodium 368.1, Carbohydrate 70.6, Fiber 2, Sugar 23.8, Protein 47
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