To celebrate my parents 50th wedding anniversary (way to go Mom and Dad), they took us all to Maui for spring break. My Dad is a bit of a character and as such, the grandkids find lots of fun and creative ways to tease him. He is a good sport and we all get lots of laughs. Well, he became obsessed over coconut shrimp (From Bubba Gump Shrimp of all places!), and we just couldn’t let it go. Dad–there is a Bubba Gump at the MOA! We’d drop the coconut shrimp joke every night out at dinner and I told him I’d make some when we got home.
This tastes as good as it looks (ok, so maybe you are sort of right Dad). You can dredge the shrimp ahead of time and refrigerate it until you are ready to cook. I used Major Greys Mango Chutney for our dipping sauce and it’s a great compliment to the shrimp.
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup pancake mix (Bisquick)
- 3/4 cup beer
- vegetable oil
- 1 Tbls. Emerils Essence seasoning
- 1/4 cup flour
- 1 cup flaked coconut
- Butterfly the shrimp, by slicing down the back side, not all the way through but just so the shrimp opens up. Pat dry with paper towels.
- Pour oil to depth of 2″ into a Dutch oven or deep fryer; heat to 350 degrees F.
- Combine pancake mix and beer in a small bowl; stir until smooth. Combine flour and seasoning on another plate and coconut on a second plate. Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, approximately 2 minutes total until golden. Drain on paper towels. Serve immediately with mango chutney or keep warm in a 250 degree oven.