Coconut-Beer Battered Shrimp With Mango-Orange Chutney

READY IN: 1hr 55mins
Recipe by seahorse73

Emeril strikes again!!! These are great!!!!!!!!!!

Top Review by crys loves to cook

I made mean chef's version of this with his recipe for chutney. I don't remember where I got it from, maybe recipecircus but this is basically the same recipe and I REALLY love it. I use sweet coconut cause I like most everything sweeter! Great recipe.

Ingredients Nutrition

Directions

  1. In a deep saute pan or pot, heat the oil to 360 degrees.
  2. Combine the flour, sugar and Essence in a medium bowl.
  3. Slowly add the beer and whisk to form a smooth batter.
  4. Place the coconut flakes in a shallow bowl.
  5. One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
  6. Fry in batches in the oil until golden, 3 to 4 minutes.
  7. Drain on paper towels and season lightly with Essence.
  8. Place the chutney in a bowl on a large platter.
  9. Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
  10. Serve immediately.

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