Coconut Shrimp
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"Delicious, I made a couple substitutions, I used Olive oil rather than vegetable and a thick stout for my beer. It turned out excellent, also if you don't like Dijon Mustard you can substitute regular mustard in the sauce at no expense to flavour." - CaptainSaskYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Shrimp
80% would make again (reviews)
709
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285 people trying soon
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Notes Coconut Shrimp Preparation
Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup. From _Make It Miami_ by The Guild of the Museum of Science, Inc./Miami, FL. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. Posted to MM-Recipes Digest V3 #284 Date: Thu, 17 Oct 1996 04:39:00 -0500 From: Bobbi Zee
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Coconut Shrimp Reviews
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Was great and ez. I used peanut oil with this so I can have a higher smoke level in the pan and it's better for you.
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Oh my gosh! I loved this recipe! I will definitely be making this again!
Btw- my family doesn't drink beer and sprite is a great substitute!
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VERY DELICIOUS!!! However, I substituted beer w/ white Zinfandel wine! Very easy to make!
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Delicious, I made a couple substitutions, I used Olive oil rather than vegetable and a thick stout for my beer. It turned out excellent, also if you don't like Dijon Mustard you can substitute regular mustard in the sauce at no expense to flavour.
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It's so easy to make and delisius. Try and eat whith a freezer beer.
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This is a recipe for disaster. First, the batter was so thick that when you dip the shrimp in it and then dredge it in the coconut flakes, the batter mixes in with the remaining flakes; then after a few shrimp, the coconut does not stick to them because it's wet. Then, the frying instructions did not indicate how much oil to use - so I used 2 TBSP. Didn't seem like enough so I added more, but then the batter
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This is one of our family favorites. Well worth the investment in time
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best ever
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Very Good, the sauce makes the dish, alittle expensive because of the shrimp but worth it. I have made these several times
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Very Good, A little expensive because of the shrimp, DO NOT BY THE IMPORTED SHRIMP, they have very little taste,
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