Beer & Coconut-macadamia Shrimp
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Ingredients
- 500 grams large shrimp, peeled, deveined, tails on, (1 lb)
- 1 1/2 teaspoons salt, divided
- ground red pepper, as desired
- 1/2 cup all purpose flour
- 1/4 teaspoon white pepper powder
- 1 cup shredded coconut
- 2/3 cup panko breadcrumbs
- 1/2 cup macadamia nuts, finely chopped
- 2 eggs
- 1/4 cup beer, wheat beer if you have it
- cooking oil, as needed
- pineapple preserves, as desired, for dipping
Instructions
- Spread the shrimp out on paper towels and pat them dry. Season the shrimp with red pepper and 1/2 teaspoon of salt.
- In a shallow dish, add the flour, remaining 1 teaspoon of salt, and white pepper and mix together. In another shallow dish mix together the coconut, panko, and nuts. And in another shallow bowl beat together the eggs and beer.
- Heat some oil, about 1/2 inch, in a heavy deep pan over medium high heat to 180 C (350 F). Work in small batches, dredge shrimp in flour mixture, dip in egg mixture, then roll in coconut mixture.
- Carefully place shrimp in hot oil, frying for 2 minutes per side. Drain on paper towels.
- Serve with pineapple preserves as desired.
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