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Beer-Battered Coconut Shrimp With Pineapple

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Ingredients

Adjust Servings:
1/3 cup pineapple preserves
1/3 cup apricot preserves
1/4 cup coarse-ground mustard
15 - 17 large unpeeled fresh shrimp
1 cup coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 cup flour
3/4 cup beer
1 (7 ounce) package sweetened coconut
1/2 cup dry breadcrumbs (use dry only!)
1 pinch cayenne pepper (optional)
salt

Nutritional information

207.5
Calories
80 g
Calories From Fat
8.9 g
Total Fat
7 g
Saturated Fat
10.6 mg
Cholesterol
86.4 mg
Sodium
27.9 g
Carbs
1.9 g
Dietary Fiber
13.5 g
Sugars
4.5 g
Protein
77g
Serving Size

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Beer-Battered Coconut Shrimp With Pineapple

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    Cuisine:

    Yummmmm!!! I made this for my husband and I...he could not stop telling me how delicious it was! I have wanted to make cocount shrimp for the longest time, since one of my fave restaurants has this on its menu...why waste the money going out when you can have gourment amazing shrimp at home? The sauce was great too...I'll definitely make this again!

    • 83 min
    • Serves 15
    • Easy

    Ingredients

    Directions

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    Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce, This recipe can be doubled Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter The sauce can be made up to 1 day in advance Purchase large shrimp for this, and the shrimp must be deveined and butterflied , Yummmmm!!! I made this for my husband and I he could not stop telling me how delicious it was! I have wanted to make cocount shrimp for the longest time, since one of my fave restaurants has this on its menu why waste the money going out when you can have gourment amazing shrimp at home? The sauce was great too I’ll definitely make this again!, This recipe can be doubled Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter The sauce can be made up to 1 day in advance Purchase large shrimp for this, and the shrimp must be deveined and butterflied


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    Steps

    1
    Done

    For the Dipping Sauce; in a Bowl Combine All Ingredients; Cover and Chill Until Ready to Use.

    2
    Done

    For the Shrimp; Peel the Shrimp Leaving the Tails On.

    3
    Done

    Butterfly the Shrimp by Making a Deep Slit Down the Back of Each from the Large End to the Tail Cutting to, but not Through Inside Curve of Shrimp.

    4
    Done

    in a Large Bowl Stir Together Coconut Milk, Cilantro and Lime Juice.

    5
    Done

    Add in the Shrimp; Toss to Coat; Cover and Chill For About 25-30 Minutes.

    6
    Done

    Drain the Shrimp but Do not Pat Dry.

    7
    Done

    in a Small Bowl Whisk Together the Flour and Beer.

    8
    Done

    in a Shallow Dish Combine the Shredded Coconut With Flour and Cayenne (if Using.

    9
    Done

    Dip the Shrimp Into the Beer Batter, Then Dredge in the Coconut/Flour Mixture (pressing With Fingers to Adhear).

    10
    Done

    Place the Shrimp on a Baking Sheet Then Freeze For 20 Minutes.

    11
    Done

    Pour Oil Into a Dutch Oven to Depth of 2-Inches.

    12
    Done

    Heat Oil to 350 Degrees.

    13
    Done

    Cook the Shrimp in Batches (2-3 Minutes, or Until Golden).

    14
    Done

    Drain on Paper Towels, Then Sprinkle Lightly With Salt.

    15
    Done

    Serve Immediately With Prepared Dipping Sauce.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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