Coconut Heaven
Amber's Coconut Shrimp
This week I decided to make a special dinner for my husband. I made a simple dinner for the kids; shepherd’s pie with the leftover potatoes in the fridge, and then surprised him with a fun, funky dinner. That was the plan, at least. Sometimes life doesn’t turn out the way we plan it too.
What did go as planned was these divine coconut shrimp. I have made them before and they are always a hit but, this time, I was tempted by a new, limited edition product. . .
Swan's Coconut Porter
I was in the liquor store this week, browsing through the Cab. Sav.’s in search of the perfect pairing for roast leg of lamb, when I came upon this porter. What can I say? It jumped into my hands and made it’s way out the door with me. It also inspired me to make my coconut shrimp.
As for the taste of the porter, it was very faintly coconut and a bit disappointing in that but, as a tall, dark, handsome porter, it was great. I used it to make the batter for the shrimp and then drank it along with the end product. Not a bad snack for a week night.
Coconut shrimp are relatively easy to make. It’s the time they require to make them that trips most people up. I like to keep it simple and use peeled shrimp, with the tails on. 31-40 count works fine; that’s a medium sized shrimp. Frozen is fine too, just be sure to defrost before making. Here’s my recipe:
Recipe: Amber’s Coconut Shrimp
Ingredients
- 31-40 medium shrimp, peeled and deveined
- 1/2 cup of flour
- For the Batter:
- 1 egg
- 1/2 cup of flour
- 1/2 cup of beer
- 2 cups of coconut, unsweetened and shredded
- Oil for frying
Instructions
In a small bowl or kitchen bag, toss the shrimp with the flour to coat. In a small bowl, whisk the egg, flour and beer until smooth and frothy. Mound the coconut on a large plate. In an assembly line fashion, shake the excess flour from each shrimp and, one at a time, holding the tail, dip the shrimp into the batter. Place the battered shrimp into the mound of coconut and press on all sides until the shrimp is covered in coconut. Set the shrimp on a baking sheet or large plate. Repeat this process with remaining shrimp and place the shrimp in the fridge to chill for at least an hour. Heat 2 inches of oil in a skillet or wok to medium heat and fry the shrimp in small batches for 1-3 minutes, or until golden brown. Remove from the oil and drain on a paper towel. Serve immediately.
Microformatting by hRecipe.
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