Coconut-Beer Battered Shrimp With Mango-Orange Chutney

Total Time
1hr 55mins
Prep 1 hr
Cook 55 mins

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

Ingredients Nutrition


  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.


Most Helpful

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.

crys loves to cook April 23, 2008

OUTSTANDING!! Made these for New Year's eve and the were devoured in no time flat. Everyone raved over them. I was lazy and just bought some Emeril's Original Essence rather than making my own. Can't wait to make them again - thanks Mean!

DDW January 01, 2004

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