Beer Battered Coconut Shrimp

I've been 'perfecting' my recipe for BBCS for years now. It has been about 4 years since my last attempt...

I think my both my batter as well as my coconut to batter ratio were better last time sadly! The good news is that my sauce was better this time -though, quite unfortunately, -this time it was a store-bought St. Dalphors preserves rather than my homemade peach sauce I made 4 years ago. Hmmm. Perhaps less year-age between tries is going to be the key to some success in this venture.

Anyhow, I love shrimp. I love coconut shrimp even more. Who doesn't like what could nearly the equivalent of a donut wrapped around their protein? It's delicious!

I have been prepping my own shrimp as of late, but the Costco frozen Prawns are pretty fantastic and it is all done for me. Who is going to complain about a little frozen shrimp when dinner is deep fried? That's what I thought.

So that and the pre-made dipping sauce made these little babies that much more accessible for a weekday night dinner -with plenty of veggies on the side in an attempt to counteract the buyers remorse that surely comes after eating such a rich meal!


I used a pretty basic tempura batter, added coconut and subbed beer for the water. So just reverse that and you've got Tempura batter -two recipes for the price of one incidentally.

Enjoy.

Beer Battered Coconut Shrimp / Prawns

Prawns for all {adults ate 3, kids ate two, plus some for B's lunch the next day}

Batter:

1 cup flour

1 cup beer {use less possibly, only add more if it is too thick}

1/4 t. salt

1/2 t. baking soda / bicarbonate

Shredded Coconut to taste [3/4 cup-ish]

Whisk the flour, beer, salt, and soda well. Add coconut.

Prep shrimp {or defrost shrimp} and dry well with paper towels.

uhh huh huh huh...[nervous laughter], this is the batter the next day for lunch, doesn't look as pretty the next day with 3/4 of it gone...

Heat oil in a pan until bubbles form around food placed in it. Dip shrimp into batter to coat, coat well. Place immediately into hot oil. Fry a few prawns at a time, do not overcrowd pan.

Again, dirty brown oil doesn't look too hot the next day either. Flip once golden

Get your dipping sauce ready...

Remove from pan once both sides are golden and you're pretty sure the prawn is cooked through, and place on prepared paper / kitchen towels. Assemble on plate with dipping sauce and enjoy.