Coconut. Its the paleo-man’s batter. Works with chicken, works with shrimp — I have yet to try it with more stuff but i don’t see why it wouldn’t work for just about anything! Now this recipe isn’t paleo. Actually come to think of it it isn’t even gluten-free! But hey, its from last week before we were trying to be healthy.
I’m sure this recipe would taste almost as good if you made it gluten-free. We’ll try that next week, but in the meantime, I bring you…
COCONUT BEER BATTER ‘SCRAAAAAAAAAMPS
I just wanted to yell ‘scramps. So this recipe was made as an appetizer to CC’s baked red snapper, for which I’m sure she’ll post a recipe soon. So first step, get your batter ready. This recipe’s a bit complicated coz it needs three bowls with different stuff to dip the shrimp in. But if that’s what it takes to include beer in a recipe — hey, I’m all for it.
In first bowl, we just need 1/4 cup flour and 1/2 teaspoon salt. In the second, most complicated bowl, mix 1/2 cup beer, 1/2 cup flour and a pinch o’ baking powder. In the last bowl go the coconut shavings (or flakes, or whatever you call ’em). I would recommend you toast the coconut shavings separately until they turn a nice light brown, but you can use them raw as well. I just feel that toasting them slightly cuts out a bit of the coconut-y flavor so that they taste a bit more neutral.
So take each shrimp, dredge it in the flour, dip it in the beer batter, and coat it with coconut. Arrange the shrimp on a plate and throw them in the fridge for 1/2 an hour while you put together the dipping sauce!
The saaaauce is siiiiiimple! Put 1/2 cup mayo with 2 tablespoons lime juice (this might be too much, so add one first and taste before adding the rest), 1 tablespoon minced garlic, and a tablespoon minced parsley into a small bowl. Mix well and refrigerate.
Heat up the oil in a wok. Once it reaches fryin’ temperature (throw a drop of water in – if it sizzles real loud and spits back up at you, its ready). Throw 3-4 shrimp into the oil at a time (or as many as you can without overcrowding them), and fry for about 5 minutes, or until golden brown. Arrange on a plate and season with salt and pepper.
Serve warm with the dipping sauce on the side… or in this case, in the middle!
500 gms large shrimp, deheaded and deveined
1/4 cup flour
1/2 teaspoon salt
1/2 cup beer
1/2 cup flour
1/2 teaspoon baking powder
1 cup coconut flakes/shavings
3 cups vegetable oil*
1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon garlic, minced
1 tablespoon parsley, minced
*I still always just use olive even though they say its not the best for deep frying