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Thursday, January 27, 2011

Beer Batter Coconut Shrimp with Pina Colada Dipping Sauce

If you like the flavor of a little sweet with savory, you will love this recipe. Usually I use large shrimp, which would have made for a nicer picture, but all I had in my freezer was small shrimp. Boy they still tasted good though. The coconut gives the shrimp a nice little crunch on the outside and the dipping sauce adds a distinct sweet, tropical flavor to it.
 SHRIMP:
1 1/4 lb large shrimp
1 1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/8 tsp paprika
1 1/4 cups beer
2 cups shredded coconut
Vegetable oil

Peel and devein shrimp. *You can leave the tails intact if you would like, so it makes them easier to pick up. I usually take the tails off.

In a med bowl, combine the flour, salt, pepper and paprika. Stir together. Make a "well" in the center of the flour mixture.
Pour beer into the well, and stir until batter is smooth. *The batter should be slightly thick. If you feel the batter isn't thin enough, you can always add more beer, but you do not want it too thin.
Place shredded coconut into a med bowl.
Dip the shrimp into the batter.
Dredge the battered shrimp into the coconut.
Fry shrimp in hot oil till golden brown on both sides.
Drain on paper towel lined plate.

PINA COLADA DIP
One container pina colada yogurt
1-2 tsp non fat mayonnaise

Combine pina colada dip ingedients together in small bowl.

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