Coconut shrimp a very versatile dish that can be served as an entreė or appetizer. Our version has a spicy kick and we serve it as an Hors D’oeuvres with a sweet and zesty mango marmalade dipping sauce.
Total time – 30 min.
Yields – 1 party tray for 8-12 people.
Serving suggestion – as an Hors D’oeuvres
- 1 egg
- 1/2 cup all-purpose flour
- 2/3 cup beer
- 1 1/2 teaspoons baking powder
- 1/4 cup all-purpose flour
- 1/4 to 1/2 teaspoon ground red pepper (adjust heat to taste)
- 2 cups flaked coconut
- 24 large shrimps
- 3 cups oil for frying
In medium bowl, combine egg, 1/2 cup flour, beer, ground red pepper and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a deep-fryer.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Sweet and Zesty Mango Marmalade Dipping Sauce
- 2 tbsp. mango marmalade (if not available, may be replaced with peach)
- 2 tsp. Dijon mustard
- 2 tbsp. orange juice
- 1/2 cup of honey
- 3 tbsp prepared white horseradish
Combine all ingredients until well blended. Chill until ready to serve.
For other party trays ideas visit us at www.piscolabiscatering.com
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