Coconut Beer Shrimp With Sweet 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

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.

COCONUT SHRIMP W/ SWEET TROPICAL DIPPING SAUCE

Coconut Shrimp W/ Sweet Tropical Dipping Sauce image

This is my attempt to recreate a wonderful shrimp appetizer from a Bistro in St. Charles, MO called The Grappa Grille. The shrimp are yummy, but the sauce is yummier!

Provided by getoutofmygalley

Categories Brunch

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs large shrimp (U/20)
3 eggs
1 tablespoon water
1/2 cup flour
2 -3 cups flaked coconut
3/4 cup canola oil
12 ounces vanilla yogurt
8 ounces soft cream cheese
1/4 cup clear grape juice
3 tablespoons honey
1/8 cup sweet chili sauce

Steps:

Prepare the sauce: Whisk all the sauce ingredients together and chill for an hour.
Prepare the shrimp, leaving the tails on.
Mix the water with the eggs.
Cover shrimp with flour, dip in the eggs, then dip in the coconut to cover.
Fry the shrimp (a few at a time) in the cooking oil over medium heat until slightly brown and toasted.
Serve with the dipping sauce.

Nutrition Facts : Calories 659, Fat 42.6, SaturatedFat 15, Cholesterol 375.3, Sodium 430.4, Carbohydrate 26.9, Fiber 1, Sugar 17.9, Protein 42.1

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.

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