Coconut Beer Batter Shrimp with Mango Dipping Sauce Recipe

  • Steamboat Food & Wine ad - via Canva

  • Steamboat Food & Wine ad - via Canva

PARK_CITY_0016aWhen I recently visited Park City, Utah’s Wasatch Brew Pub as part of Park City Food Tours, I sampled Beer Battered Shrimp with a Mango Dipping Sauce that was memorable—light and crispy shrimp accented with a sweet and spicy dipping sauce. Owner Stu Brown generously shared the recipe. – Yvette Cardozo, RFT Ski & Dive Editor

Recipes courtesy of Wasatch Brew Pub & Brewery
www.wasatchbeers.com

Wasatch Brew Pub Coconut Beer Batter Shrimp Recipe

This beer batter recipe for is great on shrimp and also on fish and chips.

2 C flour
1 ½  C cornstarch (lightens the batter)
1 Tbs baking powder
2 ¾ C hefeweizen beer
Old Bay seasoning to taste
Salt to taste
Enough shredded coconut to coat shrimp

Mix dry ingredients (except shredded coconut) and then slowly mix in beer.

 

To prepare the shrimp:

Butterfly and de-vein shrimp.
Dredge in beer batter and then in shredded coconut.
Refrigerate to allow batter to set.
Deep fry in oil at 350 degrees for 4-5 minutes until golden brown.

Mango Dipping Sauce

1 C mango puree
1 Tbs honey
1 Tbs tabasco
1 Tbs lime juice
1 Tbs orange juice
Kosher salt to taste

Mix all ingredients and enjoy.

Want to know more about Park City, Utah? Read these stories by Yvette Cardozo:

“Ski Park City: A Food History Tour”

“Park City’s Ski Resorts”

 

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Categories: Real Recipes | Starters

by | Apr 7, 2014 |

Author: <a href="https://www.realfoodtraveler.com/author/ycardozo/" target="_self">Yvette Cardozo, RFT Ski & Dive Editor</a>

Author: Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between. Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….” Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.

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