Main Courses

Coconut Shrimp

Posted: January 5

Time: 30 minutes

Yield: 6 servings

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Coconut Shrimp is a tropical-flavored dinner that will have you feeling like you are walking on white-sand beaches. The exterior is crispy and flaky with the fruity flavor of coconut, while the interior is sweet shrimp. Infused with amazing seasoning and with a tangy, sharp dipping sauce, Coconut Shrimp is a literal rainbow of tastes. It’ll have you rethinking your fried food favorites.


For the sauce:
10 ounces orange marmalade
3 tablespoons prepared horseradish, optional
3 tablespoons mustard
For the shrimp:
2 quarts vegetable oil, for frying
1 cup all-purpose flour, divided
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup beer
1 pound large shrimp, peeled and deveined with tails attached
8 ounces unsweetened flaked coconut


Step 1

Using a small mixing bowl, stir in the marmalade, the horseradish, and the mustard, until a cohesive sauce forms. Set it aside.

Step 2

Heat up the vegetable oil in a deep fryer to 375 degrees F.

Step 3

Add in 3/4 cup of the flour, the baking powder, paprika, curry powder, salt, and cayenne.

Step 4

Mix in the beer.

Step 5

Dunk the shrimp into the remaining 1/4 cup of the flour, then in the beer batter, and then roll it in the coconut.

Step 6

Fry up the shrimp in the hot oil until the shrimp is golden brown on both sides, about 3-5 minutes.

Step 7

Drain the shrimp briefly to get off any excess grease.

Step 8

Serve the shrimp with the dipping sauce.

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