How To make Coconut Beer Batter Shrimp
Ingredients
SEASONING MIX:
1
tablespoon
cayenne pepper
2 1/4
teaspoon
salt
1 1/2
teaspoon
sweet paprika
1 1/2
teaspoon
black pepper
1 1/4
teaspoon
garlic powder
3/4
teaspoon
onion powder
3/4
teaspoon
dried thyme
3/4
teaspoon
dried oregano
FOR THE SHRIMP:
2
each
eggs
1 3/4
cup
flour
3/4
cup
beer
1
tablespoon
baking powder
36
each
shrimp, medium, peeled and deveined, about 2 lbs
1
vegetable oil for frying
3
cup
coconut, grated (6 oz)
Directions:
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsp of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1 1/2 tsp of the seasoning mix and set aside. Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet.
Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer.
Drain on paper towels and serve immediately. Wonderful with warm orange marmalade.
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The secret to making the best fried shrimp is in the batter. Emeril makes his with a surprising combination of ingredients that he uses to coat the shrimp before frying to golden perfection. Served as an appetizer with a spicy jalapeno tartar sauce, these fried shrimp will become everyone’s favorite.
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coconut beer battered shrimp
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Shopping List:
Popcorn Shrimp
2 lbs medium shrimp
1 cup all purpose flour
1 cup yellow cornmeal
2-3 eggs
salt, pepper, garlic, onion powder, cajun seasoning
Coconut Shrimp:
2 lbs XL Shrimp - tails on
1 cup all purpose flour
2-3 eggs whisked
1 cup panko bread crumbs
1 cup shredded coconut flakes
salt, pepper, garlic, onion powder
sweet chili dipping sauce
oil for frying for each
Cocktail sauce:
1/2 cup ketchup
2 tbsps horseradish
1 tsp worcestershire
1 tsp lemon juice
1 tsp hot sauce
salt and pepper
pinch of sugar