Beer Battered Coconut Shrimp With Pineapple Mustard Sauce Recipes

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BEER BATTERED SHRIMP WITH CHIPOTLE DIPPING SAUCE



Beer Battered Shrimp with Chipotle Dipping Sauce image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 11

Oil for frying
1/2 cup soy sauce
1 tablespoon Chipotle pepper, in adobe sauce
1 tablespoon ginger minced
3 tablespoons lime juice
1 tablespoon miren
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 (12-ounce) lite beer
1 pound (21 to 25 pieces) shrimp, peeled and deveined

Steps:

  • Preheat oil to 365 degrees.
  • In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
  • In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 teaspoon garlic powder
1/2 cup regular or nonalcoholic beer
1 egg
1 lb uncooked peeled deveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 tablespoons Original Bisquick™ mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce

Steps:

  • In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
  • In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
  • Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g

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

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 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

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

BEER BATTERED SHRIMP WITH MUSTARD MARMALADE SAUCE



Beer Battered Shrimp With Mustard Marmalade Sauce image

Make and share this Beer Battered Shrimp With Mustard Marmalade Sauce recipe from Food.com.

Provided by sweetcakes

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

40 jumbo shrimp
3 eggs
2 1/2 tablespoons horseradish
4 ounces Grey Poupon mustard
2 cups beer
2 1/2 cups flour
1/4 teaspoon yellow food coloring
8 ounces orange marmalade
1 1/2 tablespoons horseradish
2 tablespoons Grey Poupon mustard

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.

Nutrition Facts : Calories 850.7, Fat 39.6, SaturatedFat 5.3, Cholesterol 389.5, Sodium 368.1, Carbohydrate 70.6, Fiber 2, Sugar 23.8, Protein 47

COCONUT SHRIMP I



Coconut Shrimp I image

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Provided by LINDAV10

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 6

Number Of Ingredients 8

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g

BEER BATTERED SHRIMP



Beer Battered Shrimp image

In the late 1970s, I discovered Clyde's restaurant in Columbia, Maryland. The entire menu was fabulous, especially the Beer Battered Shrimp and their Victoria Spice Cake. Both recipes were creations of the chef, who passed away a few years later and took her recipes to her grave. The restaurant later became part of a chain and only the splendid decor remains today. The food is still good, but that's all - just "good". For months, I have been trying to replicate something approaching the taste of that wonderful shrimp dish. I am very pleased with the following recipe.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 1 pound of yummy shrimpers, 4 serving(s)

Number Of Ingredients 16

1 lb large or jumbo fresh shrimp, peeled and deveined
4 ounces self-rising flour
3/4 teaspoon shellfish spice mix
1 egg
1 tablespoon unsalted butter, melted
5 fluid ounces strong flavoured beer or 5 fluid ounces ale
oil, or melted fat to deep fry
lemon wedge, to garnish
prepared seafood cocktail sauce (optional)
1 tablespoon morton lite salt
1 tablespoon salt-free lemon pepper
1/2 teaspoon paprika
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Steps:

  • ----Shellfish Spice Mix----.
  • Combine all ingredients in a small bowl and mix well.
  • Store unused portion in an empty spice bottle and refrigerate for maximum flavour retention.
  • ----Fried Shrimp----.
  • Sift the flour and ¾ tsp (or more, if you like) shellfish spice mix into a bowl.
  • Beat to a smooth batter with unbeaten egg, butter and beer.
  • Dredge the shrimp in the batter to coat them and place them, a few at a time, in a frying basket and fry in hot oil or fat (350F/180C) for about a minute or two until the batter is golden brown.
  • Remove them from the oil and drain them.
  • Serve with lemon wedges and, if desired, cocktail sauce.

Nutrition Facts : Calories 283.9, Fat 6.4, SaturatedFat 2.6, Cholesterol 233.3, Sodium 550.7, Carbohydrate 24.2, Fiber 0.9, Sugar 0.3, Protein 27.8

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

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.

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