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!
Multiplying a batter-dipped recipe requires more than simple arithmetic because thermal mass shifts dramatically when frying volume increases. Adding too many cold crustaceans to a pot simultaneously causes oil temperature to plummet below 350 degrees Fahrenheit. Lower heat prevents immediate starch gelatinization, resulting in soggy breading instead of a crisp exterior. Maintain proper thermal recovery by cooking in small batches of four to six pieces at most. When halving the yield, reduce the flour and beer mixture proportionally while keeping the leavening agent balanced to ensure proper batter cling. Chill the coated shrimp for precisely thirty minutes before frying. This resting period allows the proteins to set, locking the coating onto the surface so the coconut flakes do not detach in hot oil. Monitor the cooking time closely, removing each piece immediately when the exterior turns a uniform golden brown after two to three minutes. Overcrowding the pan traps steam, destroying the crunchy texture that defines proper deep-fried shellfish.
