Beer Battered Coconut Shrimp 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:

• 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.

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.

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.

Steps:

• Pour beer in a mixing bowl.
• Add flour, salt and paprika.
• Whisk together until mixture is light and frothy.
• Add shrimp to beer mixture and stir.
• Remove shrimp, one at a time, and place in oil and deep fry.
• Drain on paper towels.

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.