Coconut-Beer Battered Shrimp With Mango-Orange Chutney

"Emeril strikes again!!! These are great!!!!!!!!!!"
 
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Ready In:
1hr 55mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • In a deep saute pan or pot, heat the oil to 360 degrees.
  • Combine the flour, sugar and Essence in a medium bowl.
  • Slowly add the beer and whisk to form a smooth batter.
  • Place the coconut flakes in a shallow bowl.
  • One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere.
  • Fry in batches in the oil until golden, 3 to 4 minutes.
  • Drain on paper towels and season lightly with Essence.
  • Place the chutney in a bowl on a large platter.
  • Arrange the shrimp on the platter around the bowl and sprinklewith the chopped cilantro.
  • Serve immediately.

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Reviews

  1. I made mean chef's version of this with his recipe for chutney. I don't remember where I got it from, maybe recipecircus but this is basically the same recipe and I REALLY love it. I use sweet coconut cause I like most everything sweeter! Great recipe.
     
  2. OUTSTANDING!! Made these for New Year's eve and the were devoured in no time flat. Everyone raved over them. I was lazy and just bought some Emeril's Original Essence rather than making my own. Can't wait to make them again - thanks Mean!
     
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