Coconut Beer Battered Shrimp with Mango Orange Chutney
Crispy, golden, and packed with tropical flair, this Coconut Beer Battered Shrimp with Mango Orange Chutney is a feast for the senses. Succulent shrimp are coated in a light and airy beer batter infused with unsweetened coconut flakes, creating a crunchy, flavorful crust that perfectly complements their natural sweetness. Paired with a vibrant mango orange chutney bursting with bright citrus notes, juicy mango, a hint of red chili for optional heat, and fresh cilantro, this dish is an irresistible blend of savory and sweet. Perfect for entertaining or a special weeknight treat, this quick and easy recipe comes together in just 30 minutes and is sure to impress with its bold flavors and tropical vibes. Serve as an appetizer, snack, or main course, and bring a taste of the tropics to your table!
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined, tails on)
- 1 cup All-purpose flour
- 1 tbsp Cornstarch
- 1 tsp Baking powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.5 cup Coconut flakes (unsweetened)
- 1 cup Beer (cold, any light lager)
- 4 cups Vegetable oil (for frying)
- 1 large Ripe mango (peeled and diced)
- 0.25 cup Fresh orange juice
- 2 tbsp Red onion (finely chopped)
- 2 tbsp Fresh cilantro (chopped)
- 1 small Red chili (finely chopped, optional for heat)
- 1 tbsp Honey
- 1 tbsp Lime juice
Instructions
Prepare the chutney: In a medium bowl, combine the diced mango, fresh orange juice, finely chopped red onion, chopped cilantro, red chili (if using), honey, and lime juice. Mix well and let it sit for at least 10 minutes to allow the flavors to meld. Set aside.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
Stir in the cold beer gradually, whisking as you go, until the batter is smooth and slightly thick. Stir in the unsweetened coconut flakes.
Heat vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F (175°C).
Pat the shrimp dry with paper towels. One at a time, dip each shrimp into the coconut beer batter, ensuring it is fully coated.
Carefully place the battered shrimp into the hot oil, cooking in small batches to avoid overcrowding.
Fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
Repeat with the remaining shrimp.
Serve the coconut beer battered shrimp hot with the mango orange chutney on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 42.1 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 17.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
