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…
- 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
- 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.