Beer Battered Coconut Shrimp With Pineapple Mustard Sauce Recipes

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.

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.

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.

Steps:

• In a medium bowl whisk together 3/4 cup flour, 3/4 cup room temperature beer and 2 unbeaten egg whites until smooth.
• Cover and let stand at room temperature for 2 hours.
• After 2 hours, set oven to 250°F (to keep the shrimp warm after you have fried them).
• In a large bowl beat the remaining 2 egg whites until soft peaks form.
• STIR in about 1/3 of the egg white batter into the beer batter, then fold in the remaining egg whites.
• Melt the shortening to 375°F in a heavy large pot or a deep fryer.
• Meanwhile place 1 cup flour into a pie dish.
• Working in batches, coat the shrimp with flour (shake off any excess flour).
• Holding the shrimp by the tail, dip into batter until well coated.
• Carefully lower the shrimp a few at a time into hot shortening.
• Fry until golden brown and cooked through (about 1 minute per side).
• Using tongs transfer the cooked shrimp to a oven-proof baking sheet and keep warm in the preheated oven while cooking the remaining shrimp.
• Serve with tartar sauce.

Steps:

• Combine all ingredients in a bowl and chill until ready to serve.

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.