Tuesday, June 7, 2011

Adam's Coconut Shrimp and Sweet Mustard Dipping Sauce

Adam decided that for an appetizer we should have some coconut shrimp, which is his absolute favorite thing to get when we go out. He pulled a recipe from and we were pretty shocked by how amazing it turned out. Definitely go with this if you're looking for a good breading! We made up a dipping sauce and devoured them all!

Coconut Shrimp (from
1 egg
1/2 cup all-purpose flour
2/3 cup Sam Adams Summer Al
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups Vegetable oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. 

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. 

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. 


Sweet Mustard Dipping Sauce
3 tbsp Horseradish Mustard
1 tbsp Agave Nectar
1 tbsp Light Mayo

Combine all and stir until all lumps are mixed in.

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