Coconut Shrimp Beignets with Pepper Jelly Sauce

Coconut Shrimp Beignets with Pepper Jelly Sauce
Photo by Ed Anderson © 2012


  • 1 12-ounce bottle of amber beer
  • ½ teaspoon cayenne pepper
  • 1 tablespoon baking powder
  • 2 tablespoons champagne vinegar
  • 2 tablespoons Creole mustard
  • 1 cup pepper jelly
  • ¼ cup green onions
  • + 6 more ingredients
    • 1 cup shredded sweetened coconut
    • 2 cups all-purpose flour
    • Canola oil
    • Water (optional)
    • 1 pound small shrimp, peeled and deveined
    • 1 teaspoon salt

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. To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance). To make the ...

View full recipe at Epicurious


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