Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

MiLa, New Orleans

This bar snack is an ingenious combination of two classic fried foods: crisp coconut shrimp and beignets (fritters). Whisking both beer and egg into the batter makes for a crust that's crunchy on the outside and fluffy on the inside.


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  • Servings: 8

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  • One 10-ounce jar red pepper jelly
  • 1/4 cup Creole mustard or grainy mustard
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 3 scallions, thinly sliced
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • One 12-ounce bottle amber beer
  • 1 large egg, lightly beaten
  • 1 1/2 pounds large shrimp, shelled and deveined, tails left on

How to make this recipe

  1. In a bowl, whisk the pepper jelly with the mustard and vinegar until smooth.

  2. In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°. In a bowl, mix the flour with the scallions, coconut, baking powder, sugar, salt and pepper. Whisk in the beer and egg to form a thick batter.

  3. Working in batches, dip the shrimp in the batter (don't shake off the excess) and fry over moderate heat, turning once, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to paper towels to drain. Serve with the pepper jelly sauce.

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