As I experiment with the food I want to serve at Luke's Birthday Party we have some winners and loser. BUT just because the food is a loser doesn't mean it isn't delicious, sometimes it just means that I there is no way to cook that for a crowd or there may be time constraints. When we cooked the Coconut Shrimp the problem was time constraints.
It was a double breading process and it took forever. I tried both baking and frying to see which one worked better and which one tasted better. We lost a few shrimp to the frying process because neither Dave nor I eat many fried foods. We were unsure how hot to have the oil. But by the third shrimp we finally did it just right.
Taste wise: both methods had their strengths. The baked shrimp had a really good coconut flavor while the fried shrimp was so nice and crispy.
We also made a mustard-marmalade dip that tasted just like the Outback's!
The final result was a delicious dinner. We were surprised how full we were - but the shrimp were HUGE!!!
Recipe:
- 2 eggs
- 1/2 cup all purpose flour
- 2/3 cup beer
- 2/3 cup coconut milk
- 1 1/2 teaspoon baking powder
- 1/2 cup all purpose flour (yes, I know this is listed twice - it is what the recipe said)
- 3 cups flaked coconut
- In medium bowl, combine eggs, 1/2 cup flour, beer, coconut milk, and baking powder. Place 1/2 cup flour and coconut in two separate bowls.
- Hold shrimp by tail and dredge in flour, shake off excess. Dip into egg/beer/coconut batter; allow excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 mintes. Meanwhile, heat oil to 350 degrees F in deep fryer.
- Fry shrimp in batches; cook turning once for 2-3 minutes or until golden brown. Using tongs remove shrimp to paper towels to drain. Serve warm with favorite dipping sauce.
- (BAKING DIRECTIONS: Spray cookie sheet with non-stick Pam. Place shrimp in cookie sheet. Bake 375 degrees for 8-10 minutes [less if small shrimp] per side. Last 1-2 minutes cook on a low broil to lightly brown coconut - BE CAREFUL burns quickly!)
- 1/2 cup orange marmalade
- 1/4 cup fancy mustard
- 1/4 cup honey
- 4 drops of hot sauce
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