Coconut Shrimp

Coconut Shrimp

14 reviews, 4.5 star(s). 85% would make again

Ready in 30 minutes

Try this Coconut Shrimp recipe, or contribute your own.

"Delicious! My husband was eating them off the plate before I could even finish frying them all. I did add a little more beer because my batter was really thick and a little more marmalade to the dipping sauce (I used orange-cranberry, it was excellent)"

Ingredients

1 1/4 lb Large fresh shrimp; unpeeled
1 1/3 c All-purpose flour
1 ts Salt
1/4 ts Pepper
1/8 ts Paprika
1 1/4 c Beer
2 c coconut; Shredded
Vegetable oil
ORANGE MUSTARD SAUCE
1/4 c orange marmalade; + 2 tb
1/4 c orange juice; + 2 tb
2 tb Dijon mustard

Original recipe makes 6 Servings

Servings  

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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Calories Per Serving: 384 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

Baked rather than fried, but still really good.
achisholm 2m ago

Our whole family liked this recipe. As my six-year-old said, 'this takes shrimp to a whole new level!' I substituted stone ground mustard for dijon because that's what we had on hand, and it was delicious.
CarolMinter 8m ago

Delicious! My husband was eating them off the plate before I could even finish frying them all. I did add a little more beer because my batter was really thick and a little more marmalade to the dipping sauce (I used orange-cranberry, it was excellent)
Headkiwi 1y ago

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.
thanking5 2y ago

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!
Krisycoo 4y ago

VERY DELICIOUS!!! However, I substituted beer w/ white Zinfandel wine! Very easy to make!
MsKiJo 4y ago

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.
CaptainSask 5y ago

It's so easy to make and delisius. Try and eat whith a freezer beer.
Omarwas 6y ago

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
jbnyc 9y ago

mcrismon 10y ago

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