Coconut Beer Shrimp With Sweet And Tangy Sauce Recipes

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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

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

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.

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

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE



Coconut Shrimp with the Best Dipping Sauce image

Use plenty of coconut flakes to coat these shrimp for superior crunch and subtle tropical sweetness from Natasha Kravchuk of Natasha's Kitchen. They're even better with the super simple (2 ingredient!) apricot sweet chili sauce.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 8

Number Of Ingredients 11

1 pound large shrimp (21-25 per pound), peeled and deveined, tails left on
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
2 large eggs
1 ½ cups sweetened shredded coconut
½ cup panko bread crumbs
8 tablespoons light olive oil, or any high-heat cooking oil
Reynolds® Parchment Paper
¼ cup sweet chili sauce
¼ cup apricot preserves or apricot fruit spread

Steps:

  • Rinse shrimp in cold water and pat dry with paper towels.
  • Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
  • Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
  • Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
  • Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 25.3 g, Cholesterol 132.8 mg, Fat 20.4 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 6.3 g, Sodium 407.8 mg, Sugar 12.1 g

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