Easy Beer Battered Coconut Shrimp Recipes

EASY BEER BATTERED COCONUT SHRIMP

Steps:

• Clean and devein the shrimp. Leave the tail on. Season with salt and pepper and set aside.
• Place a silicone baking mat or parchment paper on two large baking sheets.
• Mix the Panko bread crumbs and flaked coconut in a shallow baking pan and set aside.
• In a medium sized bowl, combine the flour, baking powder, sea salt, egg and beer. Mix well until a thick batter forms.
• Hold the shrimp by the tail and dip into the beer batter. Tap it to the side of the bowl to get rid of excess batter. Drop into the pan with the coconut/Panko crumbs and spoon over mixture so both sides are coated.
• Place the coated shrimp on the prepared baking pans and place in the fridge for 1/2 hour to set.
• Heat the oil in a deep fryer or deep sided pan to 350 º F.
• Cook the shrimp in batches, turning once for 2-3 minutes until light golden brown. Remove with tongs or a slotted spoon to paper towels to drain excess oil.
• Serve with your favorite dipping sauce.

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.

BEER BATTERED COCONUT SHRIMP

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.

BEER BATTER COCONUT SHRIMP

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.

COCONUT SHRIMP I

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.

BEER-BATTERED SHRIMP

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.