Coconut Shrimp
Crispy and juicy coconut shrimp you won't resist
Crispy and juicy coconut shrimp you won't resist
- 1 large egg
- 1 1/2 teaspoons baking powder
- 2 cups flaked coconut
- 3 cups oil for frying
- 1 dash salt
- 1/2 + 1/4 cup flour
- 2/3 cup beer (i prefer guinness)
- 24 large shrimp butterflied fresh or frozen works (shell removed and deveined)
- 1 cup apricot jam
- 1 teaspoon prepared horseradish
- 1 1/4 tablespoon lime juice
- 1 splash orange juice
- 1 tablespoon pineapple juice
- Carbohydrate 72.8566947859292 g
- Cholesterol 93.372 mg
- Fat 815.2716435568 g
- Fiber 2.82843491059098 g
- Protein 9.57526925050872 g
- Saturated Fat 71.883660554718 g
- Serving Size 1 1 Serving (1002g)
- Sodium 275.604125022745 mg
- Sugar 70.0282598753382 g
- Trans Fat 35.3276972170797 g
- Calories 7528 calories
Step-by-step
- First wash and clean the shrimp (remove the shell and devain) then butterfly taking a small knife and slicing lengthwise from where the tail starts to the tip so that the shrimp opens like a book.
- Next in medium bowl, combine egg, 1/2 cup flour, beer and baking powder. In 2 separate bowls place 1/4 cup flour and coconut.
- 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 or parchment paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer or deep skillet (when I use a deep skillet on the stove top I usually turn the burner to the 5 or 6 setting and let the oil warm up for 10 minutes or so)
- 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 apricot dipping sauce.
- Combine the apricot jam, horseradish, salt, lime juice, pineapple juice, and orange juice in a bowl and mix until all ingredients are blended and serve with shrimp. Enjoy!
As a busy working mom, I'm always looking for quick and easy recipes that my family will love. This recipe for coconut shrimp is one of my favorites because it's both delicious and easy to make. Plus, my kids love it!
The first time I made this recipe, I was worried that it would be too sweet. However, I was pleasantly surprised by how well the sweetness of the coconut balanced out the savory flavor of the shrimp. The result is a dish that's both flavorful and satisfying.
I've also found that this recipe is a great way to use up leftover shrimp. If I have some leftover shrimp from a previous meal, I'll simply dredge it in the coconut mixture and fry it up. It's a quick and easy way to create a delicious appetizer or main course.
So, if you're looking for a delicious and easy seafood recipe, give this coconut shrimp a try. I promise you won't be disappointed!
