COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE
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
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
- 2. Blend well.
- 3. Dip the shrimp in beer batter and roll in coconut.
- 4. Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
- 5. The oil should be at least 1-1/2" deep.
- 6. Drop shrimp in a few at a time and fry until golden brown.
- 7. Remove and drain on paper towel.
- 8. SAUCE - Blend together dipping sauce ingredients.
SHRIMP IN SPICY COCONUT SAUCE
Steps:
- Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
- Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
COCONUT SHRIMP
Make and share this Coconut Shrimp recipe from Food.com.
Provided by gailanng
Categories Weeknight
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix beer, egg, milk, flour, salt, sugar and baking powder.
- Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes.
- Heat oil and deep fry until golden.
Nutrition Facts : Calories 551.4, Fat 30.6, SaturatedFat 24, Cholesterol 179.6, Sodium 404.3, Carbohydrate 52.9, Fiber 7.6, Sugar 3.8, Protein 16.7
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
COCONUT SHRIMP WITH SPICY PEANUT SAUCE
Steps:
- Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
- In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
- Spicy Peanut Sauce
- Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
- Bring the sauce to room temperature, and serve it with the coconut shrimp.
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