Coconut Beer Shrimp

Coconut Beer Shrimp Recipe with Spicy Orange Mustard Sauce

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Coconut Beer Shrimp is a delicious and crispy appetizer that combines the flavors of coconut and beer with succulent shrimp. This recipe is perfect for seafood lovers looking for a unique and flavorful dish to serve at parties or gatherings.

History

Coconut Beer Shrimp is a popular dish that originated in the southern United States, where seafood is abundant and deep-frying is a common cooking technique. The combination of coconut and beer in the batter adds a unique twist to traditional fried shrimp recipes, creating a crispy and flavorful coating that pairs perfectly with the tender shrimp.

Ingredients

Seasoning Mix

15 ml of ground red pepper
5 ml of salt (optional)
7.5 ml of sweet paprika
7.5 ml of black pepper
6 ml of garlic powder
4 ml of onion powder
4 ml of thyme
4 ml of oregano

Dipping Sauce

500 g of orange marmalade or apricot
75 ml of brown mustard
75 ml of horseradish

Shrimp and Batter

2 eggs
200 g of flour
250 ml of beer
20 ml of baking powder
4 medium shrimp, peeled with tails still on
200 g of unsweetened grated coconut

How to prepare

In a bowl, combine the seasoning mix.
In a second bowl, stir together the dipping sauce ingredients.
Have the dipping sauce ready at the table when the shrimp are done.
In a third bowl, mix together about 2 tsp of the seasoning mix, about 1.25 cup of flour, the beer, and the baking powder.
Combine the remaining flour with another 2 tsp of the seasoning mix.
Coat each shrimp with the remaining seasoning mix, then with the flour mixture, then with the batter, and finally with the coconut.
Deep-fry the shrimp for about 1 minute and drain them on paper towels.

Variations

Substitute the shrimp with chicken tenders or fish fillets for a different twist on this recipe.
Add a pinch of cayenne pepper or chili powder to the seasoning mix for a spicy kick.

Cooking Tips & Tricks

Make sure to peel the shrimp but leave the tails on for easy handling and a decorative presentation.

- Use a deep fryer or a heavy-bottomed pot filled with oil to fry the shrimp until they are golden brown and crispy.

- Serve the Coconut Beer Shrimp hot and fresh with the dipping sauce on the side for a delicious appetizer or main course.

Serving Suggestions

Serve Coconut Beer Shrimp with a side of coleslaw, rice, or a fresh green salad for a complete meal. Pair with a cold beer or a tropical cocktail for a refreshing and satisfying dining experience.

Cooking Techniques

Deep-fry the shrimp in hot oil for a crispy and golden brown exterior.

- Use a batter made with beer for a light and airy coating that complements the sweetness of the coconut.

Ingredient Substitutions

Use gluten-free flour and breadcrumbs for a gluten-free version of this recipe.

- Swap the beer for sparkling water or soda water for a non-alcoholic alternative.

Make Ahead Tips

Prepare the seasoning mix and dipping sauce in advance and store in the refrigerator until ready to use.

- Bread the shrimp and refrigerate until ready to fry for a quick and easy appetizer.

Presentation Ideas

Serve Coconut Beer Shrimp on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation. - Arrange the shrimp on skewers for a fun and interactive appetizer that is perfect for parties.

Pairing Recommendations

Pair Coconut Beer Shrimp with a crisp and refreshing white wine, such as a Sauvignon Blanc or Pinot Grigio.

- Serve with a side of mango salsa or pineapple chutney for a tropical twist on this dish.

Storage and Reheating Instructions

Store any leftover Coconut Beer Shrimp in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven or air fryer until heated through and crispy.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

35g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 10g per serving

Proteins

- Protein: 20g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains shellfish, eggs, and wheat

Summary

Coconut Beer Shrimp is a rich source of protein and essential nutrients, but it is also high in fat and calories due to the deep-frying process and coconut coating. Enjoy in moderation as part of a balanced diet.

Summary

Coconut Beer Shrimp is a delicious and flavorful dish that is perfect for seafood lovers looking for a unique and crispy appetizer. With a combination of coconut, beer, and succulent shrimp, this recipe is sure to impress your guests and become a new favorite in your recipe collection. Enjoy the crispy and golden brown Coconut Beer Shrimp with the tangy dipping sauce for a delightful dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Coconut Beer Shrimp. It was many years ago, during a trip to the Caribbean with my husband. We were staying at a quaint little bed and breakfast on the island of Barbados, and one evening, the owner of the inn invited us to join her for a traditional island feast.

As we sat down at the long wooden table, the smell of spices and seafood filled the air. I watched in awe as the owner, a lovely woman named Marisol, moved around the kitchen with grace and confidence, effortlessly preparing dish after dish. And then, she brought out a platter of the most enticing-looking shrimp I had ever seen.

The shrimp were coated in a light, crispy batter that glistened with golden hues, and they were served with a side of creamy coconut sauce that was rich and flavorful. I took one bite and instantly knew that this was a recipe I had to learn. I begged Marisol to teach me, and she graciously agreed.

Over the course of the next few days, Marisol took me under her wing and taught me the secrets of her Coconut Beer Shrimp recipe. She showed me how to properly clean and devein the shrimp, how to make a light and airy batter using beer and coconut milk, and how to fry the shrimp to perfection. But the most important lesson she imparted to me was the importance of cooking with love and passion.

As I stood in that small island kitchen, surrounded by the sights and sounds of the Caribbean, I felt a deep connection to the food and the culture. I realized that cooking is not just about following a recipe, but about infusing each dish with a piece of yourself.

When we returned home from our trip, I couldn't wait to recreate Marisol's Coconut Beer Shrimp in my own kitchen. I gathered all the ingredients and set to work, carefully following the steps and techniques that Marisol had taught me. And when I took that first bite of the finished dish, I was transported back to that warm island kitchen, surrounded by the sounds of laughter and the smell of spices.

Since that day, Coconut Beer Shrimp has become a staple in our family's recipe repertoire. I have shared it with friends and guests, and each time I make it, I am reminded of the generosity and kindness of Marisol, who took the time to teach me her cherished recipe.

As the years have passed, I have continued to expand my culinary skills and repertoire, learning new recipes and techniques from various places and people. But Coconut Beer Shrimp will always hold a special place in my heart, as it reminds me of that magical time in Barbados when I discovered the joy of cooking with love and passion.

And so, whenever I prepare a batch of Coconut Beer Shrimp, I say a silent thank you to Marisol, for sharing her recipe and her wisdom with me. And I hope that with each bite, my family and friends can taste a little piece of the Caribbean and the love that went into creating this dish.