Mexican Brewed Beef Enchiladas With Lager
January 12, 2016
11 Mistakes Every New Homebrewer Makes
February 15, 2016
Show all

Lager Coconut Shrimp with Sweet & Spice Dipping Sauce

Yields: 6 servings


4 eggs

1 cup Lager beer

3 1/2 tsp Creole seasoning

1 1/4 cups all-purpose flour

2 tbsp baking powder

48 large raw shrimp, peeled, deveined, tails on

1 1/2 cups fresh or moist-packed unsweetened coconut

Canola oil for frying


2 cups orange marmalade

1 tbsp rice wine vinegar

3/4 tsp crushed red peeper flakes

Blend together dipping sauce ingredients



  1. For batter, combine eggs, beer, 1 teaspoon Creole seasoning, flour, and baking powder. Blend well.
  2. Season shrimp with remaining seasoning. Dip the shrimp in beer batter and roll in coconut.
  3. Fry in oil heated to 350 degrees in a deep saucepan. Oil should be at least 1 1/2 inches deep.
  4. Drop shrimp, few at a time and fry until golden brown.
  5. Remove and drain on paper towels

Leave a Reply

Your email address will not be published. Required fields are marked *

Show Buttons
Hide Buttons