Coconut Shrimp

Course : Fish
Serves: 1
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1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes -- (1 7oz pkg)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
1 cup Vegetable oil for frying
1 teaspoon Paprika
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

Preparation / Directions:

Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix with electric mixer. Mix well and cover, refrigerate for at least 1 hour. If the shrimp are not ready for cooking, devein and peel off the shell back to the tail. When the batter is ready, preheat oil in a deep pot or fryer to about 350 degrees. Use enough oil to completely cover shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp with a bit of paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. **You may have to flip shrimp over halfway thru cooking time. Drain on paper towels and serve with Marmalade Sauce on the side. For sauce: Combine all ingredients in a small bowl. Cover and refrigerate this for at least an hour as well.

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  (3 3/4 Stars!)
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