Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Beer-Battered Coconut Shrimp with Rémoulade Sauce

Scott Phillips

Servings: 4 as an appetizer

A shot of hot sauce in the batter counters the sweetness of the shrimp, which get a double dose of crunch from a coating of shredded coconut and panko. A cast iron pan is ideal for frying these shrimp because it holds a fairly constant temperature even when shrimp are added to the oil. As a result, the shrimp’s coating is quickly sealed and absorbs less oil.

Ingredients

For the rémoulade sauce

  • 1/2 cup mayonnaise
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 2 Tbs. minced celery
  • 2 Tbs. minced shallot
  • 1 Tbs. finely chopped capers
  • 1 Tbs. whole-grain mustard
  • 1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice
  • 1 tsp. Worcestershire sauce
  • Freshly ground black pepper to taste

For the shrimp

  • about 4-1/2 cups peanut or canola oil
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1 Tbs. granulated sugar
  • 1 Tbs. Cajun seasoning
  • Kosher salt
  • 1/2 cup pale lager beer, such as Corona
  • 2 Tbs. Frank’s RedHot Original cayenne pepper sauce or other hot sauce
  • 1/2 cup panko
  • 1/2 cup unsweetened shredded coconut
  • 12 colossal (13 to 15 per lb.) shrimp, peeled and deveined, tails intact

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 350
      Fat (g): 40
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 17
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 185
      Sodium (mg): 980
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 25

Preparation

Make the rémoulade sauce

  • In a small bowl, combine all of the sauce ingredients and set aside.

Coat and fry the shrimp

  • Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360°F over medium heat.
  • Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp. salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.
  • Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.
  • Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360°F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.
  • Serve the shrimp with the rémoulade sauce.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks