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Coconut Beer Batter Fried Shrimp with Pineapple Salsa
Coconut Beer Batter Fried Shrimp with Pineapple Salsa
If you love coconut shrimp, here is a very good coconut shrimp recipes to try.
Ingredients
- 2 eggs
- 1-3/4 cups all-purpose flour
- 3/4 cups beer
- 1 tbsp baking powder
- 2 lbs medium shrimp peeled and deveined
- coconut oil
- 3 cups grated coconut
Seasoning mix
- 1 tbsp cayenne pepper
- 2-1/4 tsp salt
- 1-1/2 tsp sweet paprika
- 1-1/2 tsp black pepper
- 1-1/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp dried thyme
- 3/4 tsp dried oregano
Pineapple Salsa
- 1 cup fresh pineapple finely chopped
- 1/3 cup red onion chopped
- 1/4 cup cilantro finely chopped
- 1/4 cup pineapple preserves or apricot
- 1 tbsp fresh jalapeno chili finely chopped seeded
- 1 1/2 tbsp fresh lime juice
- 1/4 tsp ground black pepper
Instructions
- Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
- Mix 1-1/4 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 1-1/2 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 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 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.