Beer Battered Coconut Shrimp

I had this craving for shrimp today and my wife Stephanie is not that fond of shrimp so I had to prove myself that I could make shrimp that she would like.  I have hundreds of cook books, and I got this little one in Alaska at one of my favorite beers brewing company, Alaskan Brewing Company.  They had a little book called “Cooking with Alaskan Beer” and I bought it.  I tweaked the recipe just a tad to give it a little heat, but this one is a winner and takes 5 minutes to make.  Great appetizer idea of you, we had them for lunch and MY WIFE LOVED THEM.

  • 2 pounds of Large shrimp (16-20 ct or larger) tails on and peeled and deveined.
  • 4 eggs
  • 3 1/2 teaspoons of Cajun seasoning
  • 1 1/4 cups of Pride of the West flour
  • 2 tablespoons of baking powder
  • 1 1/2 cups shredded coconut
  • 1 tablespoon of Arbol Mexican chile powder ( you can use 1/2 tablespoon of cayenne if you need too)
  • peanut oil
The ingredients

Sweet and Tangy Sauce

  • 2 cups of orange marmalade
  • 1/4 cup of Dijon Mustard
  • 3 tablespoons of shredded horseradish

Wash and clean your shrimp, leave the tails on and take shells and legs off.

The better quality of shrimp, the better it will taste.

I always get the sauce made first, it takes minutes.

Mix all the sauce ingredients together and set aside.

You will need at least two inches of oil to work with so put that on and bring up to 350 degrees.  Then combine eggs, beer, flour, baking powder, Cajun season and arbol seasoning and blend well.

Test your beer to make sure that it taste good.

Dip the shrimp in the beer batter and roll in coconut on another plate.

Make sure the coconut is dry, if it gets to wet from batter replace it so it will stick to your shrimp.

Make sure have some parchment paper standing by to rest  your shrimp before they go into the fryer.  If your coconut gets too wet from the excess batter, replace it with fresh.  Otherwise it will not bind to the batter.  Place shrimp carefully in the oil and fry until brown, roughly four minutes.  Make sure to turn the shrimp so you brown both sides.  Remove from oil and place on paper towels.

Plate them and get ready to watch some people smiling!

The shrimp is cooked perfectly and the sweet and tangy sauce goes well with the sweet mild heat tasting shrimp.

I could eat 100 of these.

It literally took me longer to write about this dish than it did to make it.  This is easy, and anyone can do it.  I hope you enjoy.

The Hunting Chef

Beer Battered Coconut Shrimp

One Comment on “Beer Battered Coconut Shrimp

  1. Pingback: 10 Facts About (and Recipes Using) Shrimp « palisadespete

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