Crispy Coconut Shrimp in Beer Batter Recipe
Crispy Coconut Shrimp in Beer Batter Recipe, a fantastic seafood dish that’s sure to please your palate. This easy-to-make recipe combines juicy shrimp with a light beer batter and crispy coconut flakes, creating a delightful combination of flavors and textures that’s perfect for any occasion.
This recipe is simple and uses common ingredients found in most kitchens.
Whether you’re hosting a dinner party, enjoying a family meal, or cooking a casual weeknight dinner, this dish is versatile and appealing to all tastes.
The secret lies in the beer batter. It adds a unique flavor to the dish, while the coconut flakes give it a satisfying crunch. The contrasting textures and flavors make this recipe a standout choice for seafood lovers.
Give this Crispy Coconut Shrimp in Beer Batter recipe a try and enjoy a tasty seafood experience that’s sure to become a favorite in your household.
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Crispy Coconut Shrimp in Beer Batter
- In a bowl, combine flour, beer, egg, and salt.
- Using an electric mixer on low, mix the ingredients until a smooth batter is formed.
- Prepare a separate shallow dish and fill it with coconut flakes.
- Individually dip each shrimp into the beer batter, ensuring to remove any excess batter.
- Press the dipped shrimp into the coconut flakes to coat them.
- Place the breaded shrimp onto a plate, avoiding stacking them, and continue breading the rest.
- Heat vegetable oil in a skillet over medium-high heat for 3 to 4 minutes, until hot but not smoking.
- Fry approximately one-third of the shrimp in the hot oil, cooking until they turn golden brown, which should take 2 to 3 minutes.
- Set up a wire rack over paper towels to drain the cooked shrimp.
- Transfer the fried shrimp onto the wire rack.
- Repeat steps 8-10 for the remaining shrimp, ensuring all are fried and drained properly.
Yes, you can use frozen shrimp. Just make sure to thaw them completely before using them in the recipe.
A light lager or ale is recommended for the beer batter, as it provides a subtle flavor without overpowering the dish.
Yes, you can bake the shrimp at 400°F (200°C) for about 10-12 minutes or until golden brown and cooked through.
You can serve the shrimp with a side of rice, a fresh salad, or a dipping sauce like sweet chili sauce or mango salsa.
Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to maintain crispiness.
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