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Coconut Shrimp II

Coconut Shrimp II

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
KTEEKIMO

KTEEKIMO

A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 61.6 g
  • 95%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
  2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
  3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
  4. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PARTYGIRL77
34

PARTYGIRL77

3/6/2006

I made these to bring to a dinner party and everyone went crazy over them. I don't eat shrimp myself, so I served them without tasting them, but I was told that they were better than any coconut shrimp anyone had ever tasted. I cooked them before we left the house and put them in a covered glass cake pan and then heated them in the oven at 350F for about 4-5 minutes.

BETSYPAL
32

BETSYPAL

3/26/2007

Awesome! We will definitely make this again. We did not have marmalade so we mixed together honey, horseradish and mustard for the sauce and it turned out yummy. The batter was really thick so I added 1/4 cup more beer. I used light beer but I can't imagine that would make the batter thicker.

Pat
24

Pat

1/18/2003

Tried it and it was as good as coconut shrimp in restaurants. Be sure to use fairly large shrimp.

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