Beer Battered Coconut Shrimp

As promised, here it is, the first of many weekly creations to come. This week its Beer Battered Coconut Shrimp with Cocktail Sauce. Here's how to do it. . .

This recipe serves 1 person. Be sure to multiply the ingredients if you need more servings.

6             Shrimp, peeled, de-veined, tail-on, large
1/4 cup   Flour (For batter)
1 T         Flour (For dredging)
1 tsp       Salt
 1 tsp      Pepper
1 tsp       Cayenne Pepper
1/4 cup   Panko Bread Crumbs
3/4 cup   Beer (Preferably a dark beer. I user Shiner Bock)
1/4 cup   Shredded Sweetened Coconut
3 cups    Canola Oil
3 T         Ketchup
1 T         Horseradish Sauce

1.) Make sure your shrimp is already peeled. - Very important.

2.) Pre-heat oil in a medium pot to medium high.

3.) In a small sauce container, mix the ketchup and horseradish sauce together. Set aside in fridge to cool.

4.) Set up your batter station. Gather 3 small containers. Fill the first with the 1 T of flour. In the second container mix the rest of the flour, salt, pepper, cayenne pepper, panko, and beer. The third container should be filled with the shredded coconut.

5.) One by one dredge the shrimp in the flour, then dip in the batter. Be sure to shake off any excess batter. Press shredded coconut onto the shrimp and set aside. Repeat until all 6 shrimp are coated.

6.) Fry the shrimp in the oil for 2-3 minutes, turning half way. Fry until golden.

7.) Drain on a paper towel.

8.) Serve with the cocktail sauce and enjoy.


I hope you all enjoy this dish as much as I do. If you have any suggestions, as always, feel free to comment. :)