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Imperial Stout Coconut Shrimp Recipe

Imperial Stout Coconut Shrimp Recipe Confectionalism.com

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…

 

5.0 from 2 reviews
Imperial Stout Coconut Shrimp Recipe
 
A summer favorite of mine. Plus... it doesn't hurt that it's made with great beer.
Author:
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
  1. In a medium bowl, combine eggs, ¾ cup flour, Imperial Stout, Baking powder, salt, and sugar
  2. In another bowl, place the 1¼ cups flour
  3. And in third bowl combine both coconuts.
  4. Prepare breading station by place your three breading bowls- 1. flour 2. batter and 3. coconut
  5. Line a baking sheet with paper towels, and place a cooling rack in the baking sheet.
  6. 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.
  7. Place each coated shrimp on the wire rack, and continue until all the shrimp have been coated.
  8. Refrigerate your battered shrimp for at least 40 minutes.
  9. Bring oil to 350 degrees F in a medium-large saucepan, and monitor temperature with an oil or candy thermometer.
  10. Once the battered shrimp have chilled add them to the heated oil in batches, being careful not to overcrowd them.
  11. Fry until golden brown on both sides, flipping half way through- about 3 minutes total.
  12. transfer to a bowl or drying rack lined with paper towels.
  13. 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.

Imperial Stout Coconut Shrimp with Habanero Mango Dipping Sauce from Confectionalism.comImperial Stout Coconut Shrimp with Habanero Mango Dipping Sauce from Confectionalism.com

Nicole

Nicole

I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

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Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole

14 thoughts on “Imperial Stout Coconut Shrimp Recipe”

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