Put the Lime in the Coconut Shrimp

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Total Time
33mins
Prep
30 mins
Cook
3 mins

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.

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Ingredients

Nutrition

Directions

  1. In a medium bowl, stir together 1 1/4 cups of the flour, breadcrumbs, baking powder, salt, pepper, garlic powder and dried tarragon.
  2. In a separate bowl, whisk together the egg, buttermilk, beer, lime juice and cilantro.
  3. Toss the fresh shrimp in the flour mixture, one at a time, until they are thoroughly coated and set aside.
  4. 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.
  5. In a separate medium bowl, mix together the coconut flakes and the remaining 1/4 cup of flour.
  6. Dip the floured shrimp in the batter and allow the excess batter to drip away, then roll the shrimp into the coconut flake mixture.
  7. 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.
  8. When you're ready to fry them, heat the oil in a deep fryer or large pot to 365 Degrees Fahrenheit.
  9. 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.
  10. Serve hot with mango chutney or your favorite dip.
Most Helpful

5 5

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]