Coconut Shrimp with Chili Sauce & Cocktail Sauce
For the shrimp:
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-1 pound U10 shrimp, peeled and deveined
For dredging:
-1 cup all-purpose flour
-kosher salt, to taste
For the wet batter:
-1 cup of your favorite pilsner beer
-¾ cup all-purpose flour
-1 teaspoon kosher salt
-½ teaspoon garlic powder
-¼ teaspoon cayenne pepper
-1 teaspoon baking powder
For breading:
-2 cups panko bread crumbs
-2 cups sweetened coconut flakes
-oil, for frying
Butterfly the shrimp and very lightly pound them to flatten them a little bit. Keep cold until ready to use.
Combine the 1 cup all-purpose flour with a heavy pinch of salt in a bowl.
In a separate bowl, combine the beer, remaining ¾ cup all-purpose flour, salt, garlic powder, cayenne pepper and baking powder in a bowl. Stir together to mix everything, some small lumps might remain.
In another bowl, combine the panko and coconut flakes.
Dredge the shrimp into the flour and salt mixture, shaking off any excess. Dip into the beer batter to coat the shrimp, then dip into the coconut topping, making sure the shrimp is evenly coated.
Fry at 350˚F until golden brown. Remove and drain on paper towels. Lightly salt while warm. Serve with your favorite dipping sauces.
Sweet Chili Sauce:
-½ cup sweet chili sauce
-½ cup of your favorite mayonnaise
-juice of 1 lime
-2 tablespoons soy sauce
-whisk together until well combined