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Coconut Shrimp II

SUBMITTED BY: KTEEKIMO

"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."
RECIPE RATING:
The reviewer gave this recipe 14 stars. This recipe average a 4.7 star rating.
Read Reviews (13)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 quarts vegetable oil for frying
  • 10 ounces orange marmalade
  • 3 tablespoons prepared horseradish
  • 3 tablespoons prepared mustard
  • 3/4 cup all-purpose flour
  • 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
  • 1/4 cup all-purpose flour
  • 8 ounces unsweetened flaked coconut

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.

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2006 by PARTYGIRL77
I made these to bring to a dinner party and everyone went crazy over them. I don't eat shrimp... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by Pat
Tried it and it was as good as coconut shrimp in restaurants. Be sure to use fairly large shrimp. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2003 by RAQUELLOPEZ
Everyone loved them and it was easy to make. I will make them again! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2007 by BETSYPAL
Awesome! We will definitely make this again. We did not have marmalade so we mixed together... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2003 by MNNANNIE
This was truly as good (if not better) than any restaurant. My family loved it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by LINDA MCLEAN
A little twist on the usual coconut shrimp I make from this site which is also fabulous.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by MS 2 REE
this was delicious!! i put the coconut in the food processor to make it a little finer and i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by Karen
This was wonderful. Very easy to make. I found a bottle of horseradish mustard combined at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2006 by Rich
My family loves these and the sauce MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2004 by StewPot
A wonderful recipe. Try this substitution: Replace the 1 Lb of Shrimp with 1 Lb of froglegs. ... MORE

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