Try this Coconut Shrimp recipe, or contribute your own.
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
achisholm 5m agoBaked rather than fried, but still really good.
CarolMinter 10m agoOur 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.
Headkiwi 2y agoDelicious! 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)
thanking5 3y agoWas 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.
Krisycoo 4y agoOh 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!
MsKiJo 4y agoVERY DELICIOUS!!! However, I substituted beer w/ white Zinfandel wine! Very easy to make!
CaptainSask 6y agoDelicious, 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.
Omarwas 6y agoIt's so easy to make and delisius. Try and eat whith a freezer beer.
jbnyc 9y agoThis 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
mcrismon 10y ago