Coconut Beer Shrimp With Sweet And Tangy Sauce Food

BEER BATTER COCONUT SHRIMP

Beer Batter Coconut Shrimp image

Crunchy sweet coconut coated shrimp is fast and delicious! Use sweet and sour sauce for dipping, if desired.

Provided by Amanda Chavez

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
⅔ cup beer
1 large egg
½ teaspoon salt
2 cups sweetened flaked coconut
1 pound uncooked medium shrimp, peeled and deveined
1 cup vegetable oil for frying

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

COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE

Coconut Beer Shrimp With Sweet and Tangy Sauce image

The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail party or game night.

Provided by Leah Stacey @CookingMaven

Categories Fish

Number Of Ingredients 12

Ingredients

4 - eggs
1 cup(s) beer
3 teaspoon(s) Creole seasoning
1 1/4 cup(s) flour
2 tablespoon(s) baking powder
48 large raw shrimp, peeled and deveined with tails
1 - bag sweetened coconut, shredded
2 cup(s) oil
SWEET AND SOUR SAUCE
2 cup(s) orange marmalade
1/4 cup(s) Dijon mustard
1 1/2 tablespoon(s) horseradish

Steps:

Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
Blend well.
Dip the shrimp in beer batter and roll in coconut.
Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" deep.
Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel.
SAUCE - Blend together dipping sauce ingredients.

BEER BATTER COCONUT SHRIMP

Beer Batter Coconut Shrimp image

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

Ingredients

1 1/4 cups beer
3/4 cup all-purpose flour
1/2 cup cream of wheat (uncooked)
1 teaspoon salt
2 teaspoons ground paprika
2 cups unsweetened dried shredded coconut, divided
1 lb uncooked shrimp, cleaned, peeled and deveined
peanut oil (for frying)
Chinese duck sauce or other dipping sauce

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 COCONUT SHRIMP

Beer Battered Coconut Shrimp image

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

Ingredients

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups frying oil

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

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