Put the Lime in the Coconut Shrimp |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
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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. Ingredients:
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:
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.
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