My F&W
quick save (...)

Coconut Shrimp Beignets with Pepper Jelly Dipping Sauce

  • FAST

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.

  1. One 10-ounce jar red pepper jelly
  2. 1/4 cup Creole mustard or grainy mustard
  3. 1 tablespoon Champagne vinegar or white wine vinegar
  4. Vegetable oil, for frying
  5. 2 cups all-purpose flour
  6. 3 scallions, thinly sliced
  7. 1 cup unsweetened shredded coconut
  8. 1 tablespoon baking powder
  9. 1 tablespoon sugar
  10. 2 teaspoons salt
  11. 1 teaspoon freshly ground pepper
  12. One 12-ounce bottle amber beer
  13. 1 large egg, lightly beaten
  14. 1 1/2 pounds large shrimp, shelled and deveined, tails left on
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.