Imperial Stout Coconut Shrimp Recipe
I love shrimp, coconut, and good craft beer. So this was a no brainer when the idea crossed my mind. This recipe stands out on its own and holds true to an awesome summer recipe. I paired this with a Habanero Mango dipping sauce, that’s adapted from my Mango Jam recipe. I had fun making this one.
It didn’t hurt that I had a great Imperial Stout to enjoy while I was frying these up. I used Dragon’s Milk from New Holland Brewing Company as my stout of choice, but you could implement any good imperial stout for this recipe. I meant to photograph this recipe with a frosty glass of the delicious stout along side the shrimp, but I must be a bit of a lush because I drank it all before I started the photo shoot. Sigh…
Imperial Stout Coconut Shrimp Recipe
A summer favorite of mine. Plus... it doesn't hurt that it's made with great beer.
Author: Nicole
Recipe type: Appetizer
Ingredients
- 24 Raw Large Shrimp, deveined and shelled
- 2 Eggs
- 1 cup flour
- 1¼ cups Imperial Stout (I love to use New Holland Dragon's Milk)
- 3 teaspoons Baking Powder
- ¼ tsp salt
- ½ tsp sugar
- 1¼ cups Flour
- 1 cup desiccated Coconut
- 1½ cups Shredded Coconut
- 4 cups of oil for frying
Instructions
- In a medium bowl, combine eggs, ¾ cup flour, Imperial Stout, Baking powder, salt, and sugar
- In another bowl, place the 1¼ cups flour
- And in third bowl combine both coconuts.
- Prepare breading station by place your three breading bowls- 1. flour 2. batter and 3. coconut
- Line a baking sheet with paper towels, and place a cooling rack in the baking sheet.
- Dredge each shrimp in the flour in the first bowl, then to the 2nd bowl to coat in batter (holding by the tail) , then move to the third bowl to coat the shrimp in coconut.
- Place each coated shrimp on the wire rack, and continue until all the shrimp have been coated.
- Refrigerate your battered shrimp for at least 40 minutes.
- Bring oil to 350 degrees F in a medium-large saucepan, and monitor temperature with an oil or candy thermometer.
- Once the battered shrimp have chilled add them to the heated oil in batches, being careful not to overcrowd them.
- Fry until golden brown on both sides, flipping half way through- about 3 minutes total.
- transfer to a bowl or drying rack lined with paper towels.
- Serve with mango dipping sauce- my Mango Habenero Dipping Sauce Recipe will be coming to you soon... *Alternatively, you can batter your shrimp ahead of time and freeze them for cooking later. -They can be thrown into the fryer frozen.
yumm!!! I love shrimp. Thank you for sharing at the Thursday Favorite Things Blog Hop xo P.S. like the new look of your blog
I love coming by, sharing, and checking out everyone else’s wonderful creations. Thank you for checking out the shrimp, and I’m glad you like the new look. I felt it was much more easily navigated then the old layout.
Glad I made the remodel.
Found you from Friday Favorites Link Up! I must say all of your dishes I’ve seen from your posts so far look absolutely delicious. I’m going to have to make a few soon :).
Tessa, You made my day! Thank you so much, and I’m glad you like the site. If you get a chance to try any of my recipes, please let me know what you think.
Umm these look amaze-balls! Pinning this, and can’t wait for the sauce recipe! Nom!
Gina
Pink Wings
I’ll have the sauce up this week. Thank you, Gina. Glad you stopped by.
Oh my goodness, saw this on #GetHimFed and I had to come over…coconut and shrimp! must. get. some.
I’m so glad you stopped by, Christine! Coconut and Shrimp are a match made in heaven, that’s for sure.
My husband would love this. Must try!
Very nice site! cheap goods
Im genuinely enjoying the style and layout of one’s website. Its a very uncomplicated on the eyes which makes it a great deal much more enjoyable for me to come here and pay a visit to far more typically. Did you hire out a designer to make your theme? Excellent perform! ckcfbegagkefkeaa
Who can resist these beautifully crisp shrimps? I love the combo of the coconut and beer. I can’t wait to see your mango sauce recipe!
Coconut shrimp and craft beer? I’m with ya for sure. Beautiful photo line-up of those shrimp soldiers too. Nice to meet you and nice job Nioole!