Coconut Shrimp II27 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.” - by KTEEKIMO
Original recipe yields 6 servings
- 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.
- Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
- Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
- Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
Amount Per Serving (6 total)
- 858 cal
- 61.6 g
- 64.5 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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 shri..." See moremp 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."
"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..." See more 1/4 cup more beer. I used light beer but I can't imagine that would make the batter thicker."
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