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Coconut-Beer Battered Shrimp With Mango-Orange Chutney
At a Glance
- Prep
- 15 minutes
- Cook
- 7 minutes
- Total
- 1 hr 55 min
- Yield
- 4.00 - serving(s)
Categories
- Appetizer
Cuisine
- American
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Crustaceans — check ingredient labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut-Beer Battered Shrimp With Mango-Orange Chutney brings together 1 1/3 cups all-purpose flour, 2 tablespoons granulated sugar, 2 tablespoons Emeril's Original Essence, plus more for dusting in a practical dish for home cooking. It takes about 1 hr 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons Emeril's Original Essence, plus more for dusting
- 1 1/4 cups beer
- 2 1/2 cups unsweetened flaked coconut
- 1 1/2 lbs large shrimp, peeled and deveined, with tails left on
- 4 cups vegetable oil, for frying
- 2 cups mango-orange chutney (Mango-Orange Chutney)
- 1/4 cup minced fresh cilantro
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Instructions
In a deep saute pan or pot, heat the oil to 360 degrees.
Combine the flour, sugar and Essence in a medium bowl.
Slowly add the beer and whisk to form a smooth batter.
Place the coconut flakes in a shallow bowl.
One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
Fry in batches in the oil until golden, 3 to 4 minutes.
Drain on paper towels and season lightly with Essence.
Place the chutney in a bowl on a large platter.
Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
Serve immediately.
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