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Coconut Shrimp

C4Bimbos's picture
  Coconut flakes 1⁄4 Cup (4 tbs)
  Large prawns 1 Pound, peeled and deveined
  Oil 1 Cup (16 tbs) (For deep frying)
For batter
  Egg 1 Large
  Light beer 3⁄4 Can (7.5 oz)
  Flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt To Taste
For sauce
  Honey 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Dijon mustard 1⁄4 Cup (4 tbs)

For the sauce
1. In a small bowl, combine together honey, vinegar and mustard and stir well to blend, set aside.
For coconut shrimp
2. In a frying pan over medium heat, preheat the oil.

3. In a large shallow bowl, beat the egg and add in the beer, flour, nutmeg, cayenne and salt, whisk well into a thick batter.
4. In a plate, spread the coconut.
5. Dip the shrimp in the beer batter and tap to remove excess batter into the bowl.
6. Roll the prawns in coconut flakes and fry in hot oil for 3 minutes or until golden brown on both the sides.
7. Coat the remaining shrimps and fry in small batches until golden brown and crispy.
8. Remove and drain on paper towels, sprinkle with salt.

9. Serve the crispy coconut-battered shrimp with the sweet-pungent sauce as an appetizer.
10. You can also serve them over rice or with a salad as a main course.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
These crispy succulent shrimp are coated with beer batter and rolled in sweet flaked coconut before frying and served with a sweet-spicy honey mustard sauce for dipping. A treat for shrimp and coconut lovers! This is indeed a super easy yet elegant appetizer recipe that will make bimbos look like pros!

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