Coconut Shrimp II

Coconut Shrimp II

29 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
KTEEKIMO
Recipe by  KTEEKIMO

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (29)

Rate This Recipe
PARTYGIRL77
34

PARTYGIRL77

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

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

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 858 cal
  • 43%
  • Fat
  • 61.6 g
  • 95%
  • Carbs
  • 64.5 g
  • 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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Coconut Shrimp I

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Baked Coconut Shrimp