Coconut Beer Batter Fried Shrimp with Pineapple Salsa2014-08-26
- Cuisine: Family, Good For Kids, Party Ideas, Spicy
- Course: Main Course, Snack, Starter
- Skill Level: Moderate
- Servings : 4
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
If you love coconut shrimp, here is a very good coconut shrimp recipe to try.
- 2 eggs
- 1 3/4 cups all-purpose flour
- 3/4 cup beer
- 1tbsp baking powder
- 100g medium shrimp, peeled and deveined
- 2tbsps coconut oil
- 3 cups grated coconut
- 1tbsp cayenne pepper
- 2 1/4tsps salt
- 1 1/2tsps sweet paprika
- 1 1/2tsps black pepper
- 1 1/4tsps garlic powder
- 3/4tsp onion powder
- 3/4tsp dried thyme
- 3/4tsp dried oregano
- 1 cup fresh pineapple, finely chopped
- 1/3 cup red onion, chopped
- 1/4 cup fresh coriander, finely chopped
- 1/4 cup pineapple preserves (or apricot-pineapple preserves)
- 1tbsp seeded fresh chilli, finely chopped
- 1 1/2tbsps fresh lime juice
- 1/4tsps ground black pepper
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1 ¼ cups of the flour, 2 teaspoons 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 ½ teaspoons 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 each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.
Heat deep fryer to 180°C. Drop each shrimp into the hot oil and cook until golden brown, approximately 30 seconds to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.
Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.
FOR THE SALSA: Combine ingredients and gently toss.