Recipe by Mystic Eye Art
This recipe for Put the Lime in the Coconut Shrimp brings the taste of the islands home. A getaway for your senses, crunchy on the outside, tender on the inside with flaky coconut and hints of lime and beer. Goes great with a light beer, or lime flavored beer.
Top Review by Sydney Mike
Although I was going to make this for supper one night, some friends were over for a late night visit & after talking about some of the recipes I'd be making for PAC, we decided then & there to make this shrimp for the 4 of us! Actually quite easy to prepare, I thought, & the taste is out of this world ~ Very, very nice! A definite keeper of a recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1 lb fresh jumbo shrimp (Peeled and De-Veined)
- 1 1⁄2 cups all-purpose flour (plus more to thicken batter if necessary)
- 1 cup panko breadcrumbs
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1⁄2 teaspoon dried tarragon
- 1 egg
- 1 cup buttermilk
- 2 teaspoons lime juice
- 3 teaspoons beer
- 1⁄4 cup chopped fresh cilantro
- 2 cups coconut flakes
- 1 quart peanut oil (For Frying)
Directions See How It's Made
- In a medium bowl, stir together 1 1/4 cups of the flour, breadcrumbs, baking powder, salt, pepper, garlic powder and dried tarragon.
- In a separate bowl, whisk together the egg, buttermilk, beer, lime juice and cilantro.
- Toss the fresh shrimp in the flour mixture, one at a time, until they are thoroughly coated and set aside.
- Whisk together the remaining flour mixture into the egg mixture to create a batter. Add flour if necessary (1 tsp at a time to thicken) - should be fairly thick, like pancake batter.
- In a separate medium bowl, mix together the coconut flakes and the remaining 1/4 cup of flour.
- Dip the floured shrimp in the batter and allow the excess batter to drip away, then roll the shrimp into the coconut flake mixture.
- Place the shrimp on a pan lined with parchment paper and refrigerate for 30 minutes or up to a maximum of 4 hours in advance of frying.
- When you're ready to fry them, heat the oil in a deep fryer or large pot to 365 Degrees Fahrenheit.
- Fry the shrimp, a few at a time, 2 to 3 minutes each (or until golden brown) and place onto paper towel to allow the excess oil to drain.
- Serve hot with mango chutney or your favorite dip.