Coconut Beer Batter Fried Shrimp with Pineapple Salsa

By carvalhohm

Ingredients

• Seasoning mix:
• 2 eggs
• 1-3/4 cups all-purpose flour
• 3/4 cup beer
• 1 tablespoon baking powder
• 2 lb. medium shrimp, peeled and deveined coconut oil
• 3 cups grated coconut
• 1 tablespoon cayenne pepper
• 2-1/4 teaspoons salt
• 1-1/2 teaspoons sweet paprika
• 1-1/2 teaspoons black pepper
• 1-1/4 teaspoons garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano

Details

Servings 6
Adapted from webmailb.netzero.net

Preparation

Step 1

Thoroughly combine ingredients for seasoning mix in small bowl and set aside.

Mix 1-1/4 cups flour, 2 teaspoons seasoning mix, baking powder, eggs, and beer together in bowl, breaking up all lumps until it is smooth.

Combine remaining flour with 1-1/2 teaspoons seasoning mix and set aside. Place the coconut in separate bowl.

Sprinkle both sides of shrimps with remaining seasoning mix. Then hold each shrimp by tail, dredge in flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with coconut and place on baking sheet.

Heat deep fryer to 350°. Drop each shrimp into hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa
dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.