Coconut Shrimp II

Coconut Shrimp II

29
KTEEKIMO 0

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

Ingredients

30 m {{adjustedServings}} servings 858 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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  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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

29
  1. 34 Ratings

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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 coconu...

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...

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