Coconut Shrimp in Beer Batter with Sweet and Spicy Dipping Sauces2013-04-29
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- Servings : 8
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 25m
This information is per serving.
Calories from Fat169
There is something so wonderfully exotic about coconut shrimp. The coconut adds a note of sweetness to a seafood that goes well with sweet.
This version of coconut shrimp includes a beer batter.
- 1 pound medium size fresh shrimp
- 2 1/4 teaspoons red pepper
- 1 1/8 teaspoons salt
- 1 teaspoon pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground oregano
- 3/4 cup plus 2 tablespoons flour
- 1/4 cup plus 2 tablespoons beer
- 1 egg, beaten
- 1/2 teaspoon baking powder
- 7 ounces flaked coconut
- vegetable oil for frying
Spicy Orange Sauce:
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons spicy brown mustard
1/2 teaspoon grated lemon rind
Pina Colada Dipping Sauce:
1/2 cup sour cream
1/4 cup liquid pina colada mix
1/4 cup crushed canned pineapple
1 tablespoon sugar (optional)
Mix the ingredients for the sauce that you prefer (or bake both for a bit of variety). Place the sauce in a small bowl and set aside.
Peel and devein the shrimp (see the note below about how to devein shrimp), making sure to leave the tails on. Rinse well.
Combine the seasonings in a small bowl, mixing well. Combine the flour, beer, egg and baking powder in a medium bowl and mix well to make a batter. Place the coconut into another bowl.
Dip the shrimp in the seasoning mixture. Shake off any excess. Dip the seasoned shrimp into the beer batter. Dredge the batter coated shrimp in the coconut.
Fry the shrimp, 5-6 at a time, in deep, hot oil for about 45 seconds to 1 minute on each side or until the shrimp are golden brown. Drain the shrimp on paper towels and serve immediately.
Serve the shrimp alongside a bowl of the dipping sauce.
- To “devein” shrimp means to remove that thin black line along the back of the shrimp. It is the intestinal track of the shrimp, so we really don’t want to eat it. To devein the shrimp, cut very lightly along or right next to that black line, then take the tip of your knife and pick out the black. If you are careful it should come out fairly intact. Then just remove it with your fingers.
The beer batter adds delicious flavor to the recipe.
I have included recipes for two very different dipping sauces, one is tangy the other straight out sweet.
The tangy one is a combination of orange marmalade, horseradish and some spicy brown mustard, great for those who want the tang of something not to sweet to dip into.
The second sauce is quite like the sweet coconut and pineapple sauce we are used to in restaurants.
Either one is a perfect coconut shrimp dipping sauce.
I have also included instructions above for how to devein shrimp. That seems to be a topic that can confuse people.
It is simply a matter of removing the shrimp’s intestinal track, something that makes the shrimp far less pleasant to eat. It is simple to do, but does take an extra bit of time.
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