Recipe
Coconut Beer Battered Shrimp With Mango Orange Chutney
Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons Essence, plus more for dusting [2]
- 1 1/4 cups beer
- 2 1/2 cups unsweetened coconut flakes
- 1 1/2 pounds large shrimp, peeled and deveined, with tails left on
- 4 cups vegetable oil, for frying
- Mango-Orange Chutney [3]
- 1/4 cup minced fresh cilantro
Directions
- In a deep saute pan or pot, heat the oil to 360 degrees F.
- Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl.
- One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
- Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
- Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.
Recipe Details
- Source: Emeril Live EM1G23e [6]
- Dish Type: Appetizer [7]
Reviews