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Coconut Crusted Gulf Shrimp
Category: Appetizers

Servings: Serves 4


12 Gulf Shrimp (16-20 count)
1/2 tsp. lime juice
Vegetable oil for frying

Coconut crust:
1 oz. medium shredded coconut
1 tsp. baking powder
1 1/4 oz. cornstarch
1 tsp. salt
1/2 tsp. Cayenne

Beer batter:
6 oz. beer
2 eggs
1/2 tsp. salt

Plum sauce:
4 black plums. peeled and pitted
1/2 cups sugar
1 Tbs. fresh grated ginger
2 Tbs. chopped chipotle pepper. seeds removed
1 cup rice wine vinegar


  1. Peel the shrimp. leaving only the tail on. Skewer the shrimp. three to a skewer. leaving about a half inch between each.
  2. Combine the ingredients for the coconut crust and the beer batter. Dip each shrimp in the coconut mixture. then into the beer batter. then back into coconut crust.
  3. Heat the vegetable oil in a deep. heavy skillet to 375 degrees. Put the skewers in and fry until golden brown. Drain. and serve with the plum sauce.

Plum sauce:

  1. Combine all ingredients in a stainless steel saucepan.
  2. Bring to a light boil and cook for about ten minutes.
  3. Puree.
  4. Refrigerate what's not used right away.


*Recipe Courtesy of  Ralph Brennan’s Red Fish Grill's


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