Simple Coconut Shrimp

September 17, 2019

Simple Coconut Shrimp

SIMPLE COCONUT SHRIMP

Recipe By Seafood Crate

“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.”

INGREDIENTS

  • 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 oil for frying

DIRECTIONS 

  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. 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.
  3. 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.

FOOTNOTES

TIPS AND TRICKS 
  • Instead of adding flour to the coconut mixture, try adding panko bread crumbs. This makes the shrimp extra crunchy!

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Got some lobster meat, lobster tail, scallops and crab meat, and made pastas with them. Absolutely delicious, so fresh and high quality. Would def recommend!!!

Seafood Crate is my go-to source for sushi grade salmon and tuna. And I eat alot of sushi so its perfect for me. They cut the fish for you and it comes in a sealed plastic which is very fresh. It’s so easy to cut the salmon and tuna up and put it on top for nigiri. I don’t make alot of rolls because I prefer handrolls and nigiri. The quality of the sushi grade tuna and salmon is so good! I have tried the organic salmon and the regular one. I don’t know I can taste the differene. The tuna is the best I ever had!