Coconut Crusted Gulf Shrimp
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 12 jumbo shrimp
- 1⁄2 teaspoon lime juice
- vegetable oil (for frying)
-
Coconut crust
- 1 ounce medium shredded coconut
- 1 teaspoon baking powder
- 1 1⁄4 ounces cornstarch
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne
-
Beer batter
- 6 ounces beer
- 2 eggs
- 1⁄2 teaspoon salt
-
Plum sauce
- 4 black plums, peeled and pitted
- 1⁄2 cup sugar
- 1 tablespoon fresh grated gingerroot
- 2 tablespoons chopped chipotle peppers, seeds removed
- 1⁄4 cup rice wine vinegar
directions
- Peel the shrimp, leaving only the tail on. Skewer the shrimp, three to a skewer, leaving about a half inch between each.
- Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture, then into the beer batter, then back into coconut crust.
- Heat the vegetable oil in a deep, heavy skillet to 375°F Put the skewers in and fry until golden brown. Drain, and serve with the plum sauce.
- Plum sauce: Combine all ingredients in a stainless steel saucepan. Bring to a light boil and cook for about ten minutes. Puree. Refrigerate what's not used right away.
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