COCONUT ENCRUSTED SHRIMP WITH PEACH SALSA DIPPING SAUCE

Coconut Encrusted Texas Gulf Shrimp with Peach Salsa Dipping Sauce from Lone Star Taste.

A TEXAS GULF COAST FAVORITE

Made with fresh shrimp off the local Pollyanna, and the Peach Salsa and Honey available in our store, Lone Star Taste.

And of course, to complete the Lone Star Taste dinner, we added a Shiner Beer to top it off!

Enjoy the recipe is below. You can have your honey and salsa shipped right to you from our online store.


COCONUT ENCRUSTED SHRIMP WITH PEACH SALSA DIPPING SAUCE

Ingredients:

1 large egg

1/2 cup all-purpose flour

2/3 cup beer (Shiner Bock is preferred) 

1 1/2 teaspoons baking powder

1/4 cup all-purpose flour

2 cups shredded coconut (Fresh is best, but unsweetened works as well and sweetened is ok)

2 Pounds large Texas Gulf shrimp (about 24)

4 cups oil for frying

1 ½ cups Lone Star Taste Peach Habanero Salsa (or fruit based salsa or jam of your choice)

3 Tablespoons Third Coast Jalapeno Honey or local honey


In medium bowl, combine egg, 1/2 cup flour, beer and baking powder, mix well.

Place 1/4 cup flour in one bowl and coconut in a separate bowl.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in  batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper and refrigerate for 30 minutes .

Heat oil to 350 degrees F (175 degrees C) in a deep-fryer

In small sauce pan put the peach habanero salsa and honey and warm on low heat

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.

Using tongs, remove shrimp to paper towels to drain.

Serve warm with the dipping sauce