Coconut-Beer Battered Shrimp With Mango-Orange Chutney
- Ready In:
- 1hr 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 315.37 ml all-purpose flour
- 29.58 ml granulated sugar
- 29.58 ml Emeril's Original Essence, plus more for dusting
- 295.73 ml beer
- 591.47 ml unsweetened flaked coconut
- 680.38 g large shrimp, peeled and deveined, with tails left on
- 946.36 ml vegetable oil, for frying
- 473.18 ml mango-orange chutney (Mango-Orange Chutney)
- 59.14 ml minced fresh cilantro
directions
- In a deep saute pan or pot, heat the oil to 360 degrees.
- Combine the flour, sugar and Essence in a medium bowl.
- Slowly add the beer and whisk to form a smooth batter.
- Place the coconut flakes in a shallow bowl.
- 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.
- Fry in batches in the oil until golden, 3 to 4 minutes.
- Drain on paper towels and season lightly with Essence.
- Place the chutney in a bowl on a large platter.
- Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
- Serve immediately.
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Reviews
RECIPE SUBMITTED BY
seahorse73
Ossining, NY