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 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.
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 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 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
PAULA DEEN'S BEER BATTERED SHRIMP
I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious. I also fried some chicken tenders in the batter and they were delicious as well. Make sure you let the beer/flour mixture sit for a few hours before using it.
Provided by StephanieNS
Categories Healthy
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
- In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
- Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
- Drain shrimp on paper towels.
- Enjoy!
BEER BATTER COCONUT SHRIMP
Make and share this Beer Batter Coconut Shrimp recipe from Food.com.
Provided by mermaidmagic
Categories Lunch/Snacks
Time 30m
Yield 5 appetizers
Number Of Ingredients 7
Steps:
- In a large bowl, mix together beer, eggs, milk and flour.
- Dredge the shrimp through this batter, then dip it in a second time.
- Roll in coconut.
- Deep fry until golden brown.
Nutrition Facts : Calories 663.3, Fat 36.8, SaturatedFat 28.8, Cholesterol 250.5, Sodium 150.3, Carbohydrate 62.3, Fiber 9.1, Sugar 3.9, Protein 21.1
BEER-BATTERED COCONUT SHRIMP WITH PINEAPPLE-MUSTARD SAUCE
This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied.
Provided by Kittencalrecipezazz
Categories Coconut
Time 1h3m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
- For the shrimp; peel the shrimp leaving the tails on.
- Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
- In a large bowl stir together coconut milk, cilantro and lime juice.
- Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
- Drain the shrimp but DO NOT pat dry.
- In a small bowl whisk together the flour and beer.
- In a shallow dish combine the shredded coconut with flour and cayenne (if using.
- Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
- Place the shrimp on a baking sheet then freeze for 20 minutes.
- Pour oil into a Dutch oven to depth of 2-inches.
- Heat oil to 350 degrees.
- Cook the shrimp in batches (2-3 minutes, or until golden).
- Drain on paper towels, then sprinkle lightly with salt.
- Serve immediately with prepared dipping sauce.
Nutrition Facts : Calories 207.5, Fat 8.9, SaturatedFat 7, Cholesterol 10.6, Sodium 86.4, Carbohydrate 27.9, Fiber 1.9, Sugar 13.5, Protein 4.5
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