
Coconut Shrimp Beignets with Pepper Jelly Sauce
A delicious american dish. Dairy-free option.
Total Time
84 min
Serves
8
Rating
0.0 (0)
Ingredients
- Canola oil or other neutral vegetable oil
- for deep frying
- 1 cup pepper jelly (we use Tabasco brand)
- 2 tablespoons Creole mustard or any country-style whole-grain mustard
- 2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup very thinly sliced green onions
- white and green parts
- 1 (12-ounce) bottle of amber beer (we use Abita amber
- but any amber will do)
- Water (optional)
- 1 pound small shrimp
- peeled and deveined
Instructions
- 1
Fill a heavy, deep saucepan with at least 6 inches of oil.
- 2
Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer.
- 3
To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).
- 4
To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions.
- 5
Whisk the ingredients together thoroughly and make a well in the center.
- 6
Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter.
- 7
If it's not, thin it with a touch of water.
- 8
Line a plate with paper towels and have ready.
- 9
Fold the shrimp into the batter.
- 10
Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil).
- 11
For best results, fry no more than four beignets at a time.
- 12
Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over.
- 13
With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.
- 14
To serve, season with salt and accompany with the sauce.