Best 2 Coconut Shrimp Beignets With Pepper Jelly Sauce Recipes

Indulge in the tropical flavors of Coconut Shrimp Beignets with Pepper Jelly Sauce, a delightful appetizer or main course that combines the sweetness of coconut and the subtle heat of pepper jelly. These beignets are made with a light and fluffy batter that's coated in a mixture of shredded coconut and panko breadcrumbs, giving them a crispy exterior and a tender, flavorful interior. The pepper jelly sauce adds a sweet and tangy kick that perfectly complements the coconut shrimp. This article also includes recipes for a variety of other beignets, including classic Beignets, savory Crawfish Étouffée Beignets, and decadent Chocolate Beignets with Vanilla Sauce. Whether you're looking for a sweet or savory treat, you're sure to find a beignet recipe in this article that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

AMAZING COCONUT SHRIMP BEIGNETS WITH PEPPER JELLY SAUCE RECIPE - (4.6/5)

Amazing Coconut Shrimp Beignets with Pepper Jelly Sauce Recipe - (4.6/5) image

Provided by á-175897

Number Of Ingredients 15

Ingredients

SAUCE:
Canola oil or other neutral vegetable oil, for deep frying
1 cup pepper jelly, such as Tabasco
2 tablespoons Creole mustard or any country-style whole-grain mustard
2 tablespoons Champagne vinegar (apple cider vinegar is a good substitute)
BATTER:
2 cups all-purpose flour
1 cup sweetened coconut, shredded
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup very thinly sliced green onions, white and green parts
1 (12-ounce) bottle amber beer, such as Abita
Water (if needed)
1 pound small shrimp, peeled and deveined

Steps:

Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 340°F on a deep-fry thermometer. SAUCE: Combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). BATTER: In a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and green onions. Whisk the ingredients together thoroughly and make a well in the center. Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water. Line a plate with paper towels and have ready. Fold the shrimp into the batter. Using 2 tablespoons, carefully scoop one batter-coated shrimp into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate. To serve, season with salt and accompany with the sauce. Southern Comfort"> Reprinted with permission from Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-Rushing and Slade Rushing, © 2012. Published by Ten Speed Press, a division of Random House, Inc. Allison Vines-Rushing and Slade Rushing burst onto the culinary scene in 2003 as chefs of Jack's Luxury Oyster Bar, which the New York Times called "one of the most distinctive new restaurants to come along in years" and earned Allison the 2004 James Beard Rising Star award. In 2005, the couple returned to Louisiana to open Longbranch followed by MiLa in New Orleans in 2007.

COCONUT JUMBO SHRIMP

Coconut Jumbo Shrimp image

Make and share this Coconut Jumbo Shrimp recipe from Food.com.

Provided by Diana Thompson

Categories Coconut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs raw jumbo shrimp
1/2 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons cooking oil
1 cup ice water
oil (for frying)
2 cups coconut
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
3 drops Tabasco sauce

Steps:

Peel and devein the shrimp; dry on paper towels.
Mix the flour, cornstarch, salt and pepper in a medium bowl.
Add oil and the ice water to the dry ingredients; stir to blend.
Heat the oil to 350 degrees in an electric skillet.
Dip the shrimp in the batter, then roll each shrimp in the coconut.
Fry shrimp for about 4 minutes, or until lightly browned.
Do not overcook!
Place the shrimp in a shallow baking dish and bake at 300 degrees for 5-7 minutes to complete cooking.
Combine the marmalade, Dijon mustard, honey and Tabasco to make the sauce and serve with the shrimp.

Tips:

For the best results, use fresh, unsweetened coconut flakes. Dried or sweetened flakes will not work as well.
If you don't have a food processor, you can grate the coconut flakes by hand. Just be sure to grate them finely.
Be sure to chill the shrimp mixture for at least 30 minutes before frying. This will help the beignets hold their shape.
Don't overcrowd the pan when frying the beignets. Fry them in batches to ensure that they cook evenly.
Serve the beignets immediately with the pepper jelly sauce. The sauce can be made ahead of time and refrigerated.

Conclusion:

Coconut shrimp beignets are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. The combination of sweet coconut and tangy pepper jelly sauce is sure to please everyone. So next time you're looking for a new recipe to try, give these coconut shrimp beignets a try. You won't be disappointed.