For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
Mix together the beer and the self-rising flour in a bowl to make a batter.
Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
Continue until all the shrimp are cooked, adding more oil as needed.
For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
Pineapple Mango Salsa:
Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Victor's 1959 Cafe, Minneapolisk MN
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