Coconut-Beer Battered Shrimp with Mango-Orange Chutney

Total Time:
1 hr 55 min
Prep:
1 hr
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons Essence, plus more for dusting, recipe follows
  • 1 1/4 cups beer
  • 2 1/2 cups unsweetened coconut flakes
  • 1 1/2 pounds large shrimp, peeled and deveined, with tails left on
  • 4 cups vegetable oil, for frying
  • Mango-Orange Chutney, recipe follows
  • 1/4 cup minced fresh cilantro
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Mango-Orange Chutney:
  • 2 large seedless oranges
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped red bell peppers
  • 1 tablespoon minced jalapeno peppers
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 cups diced mango
  • 1/2 cup apple cider vinegar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon grated orange zest
Directions
  • In a deep saute pan or pot, heat the oil to 360 degrees F.

  • 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 sprinkle with the chopped cilantro. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

Mango-Orange Chutney:
  • Cut away the peel and pith from the oranges, and segment over a bowl to catch the juices.

  • In a saucepan over medium heat, heat the oil. Add the onions, bell peppers, jalapenos, curry, salt, and cayenne, and cook, stirring, for 2 minutes. Add the mango and cook, stirring for 2 minutes. Add the orange segments, vinegar, sugar, and zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.

  • Remove from the heat and adjust the seasoning, to taste. Pour into a decorative bowl and let cool completely before serving.

  • Yield: about 2 cups


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