Coconut Shrimp Recipe from Charley G's

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Succulent Gulf shrimp and sweet coconut combine to make this crispy coconut shrimp recipe.
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Coconut Shrimp recipe from Charley G's in Lafayette, Louisiana
Coconut Shrimp recipe from Charley G's in Lafayette, Louisiana ©David Gallent; Louisiana Kitchen and Culture

Gulf shrimp is the highlight of this recipe from Holly Goetting who is the executive chef at Charley G's in Lafayette, Louisiana. Charley G's is known for it's Southern inspired cuisine with a seasonally rotating menu that features the freshest produce, grilled meats and Louisiana seafood. Try this recipe at home and stop by for a meal at Charley G's on your next visit.

Recipe provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Coconut Shrimp

  • 2 pounds jumbo Louisiana shrimp
  • 2 cups flaked sweetened coconut
  • 1 (8-ounce) package tempura batter mix
  • 1/2 teaspoon cayenne
  • 1 cup very cold wate
  • vegetable oil

Method of Preparation:

Pour 2 inches of vegetable oil in a heavy-bottom Dutch oven. Preheat to 375ºF; maintain temperature using a deep-fry thermometer. Peel and devein shrimp, leaving tails intact; save shells for other uses. Rinse shrimp well; pat dry. Place coconut in a food processor; pulse 6 times or until finely chopped. Pour into a shallow dish and set aside. Combine tempura mix and cayenne in a bowl; whisk to blend. Slowly add water while whisking until smooth; pour into a shallow dish. Dip peeled shrimp in tempura batter to coat. Roll in chopped coconut. Fry, in batches, until golden, about 1 to 2 minutes. Drain on paper towels. Serve with Zydeco Pepper Jelly.

Ingredients for Zydeco Pepper Jelly

  • 2 red bell peppers
  • 1 cup pickled jalapeño slices
  • 6 cups sugar
  • 1/4 cup water

Method of Preparation:

Preheat broiler to high. Place red bell peppers on top rack to blister skin. Cook, turning as a side blackens. Once black all around, place in a paper bag and seal; let sit 10 minutes. When cool enough to handle peel away and discard charred skin. Remove and discard seeds. Finely chop red pepper and jalapeño and place in a large saucepan; add sugar and water. Place over low heat and stir. Once sugar has dissolved, increase heat to medium-low and simmer until mixture is thick. This will take between 30 minutes and 1 hour, depending on size of peppers. Makes about 6 cups.

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