Coconut Shrimp II

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Mar 06, 2006

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.

—PARTYGIRL77

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Mar 26, 2007

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.

—BETSYPAL

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31 Ratings

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Jan 18, 2003

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

—Pat

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Jun 01, 2010

Awesome shrimp recipe!! The only thing I had to change was to add more beer because my batter was really thick with just 1/3 cup. They looked beautiful though and tasted just as good as restaurant coconut shrimp. Will definitely make again and recommend to others!

—Plasticine

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Mar 12, 2008

A little twist on the usual coconut shrimp I make from this site which is also fabulous. Before you dredge your shrimp into the flour, make sure you dry them well with paper towels. I used pineapple marmalade for this and once coated with the coconut, we let them sit for fifteen minutes before we started the frying process. We made thirty skewers with three shrimp on each and my company couldn't get them into their mouths fast enough. This was an appy and I'm sad to say there were no leftovers! Thank you so much!!

—LINDA MCLEAN

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May 25, 2003

This was truly as good (if not better) than any restaurant. My family loved it!

—MNNANNIE

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Jan 26, 2008

This was wonderful. Very easy to make. I found a bottle of horseradish mustard combined at Wal-Mart and I used 12 Tbsp. I also used about 1/2 c. or more of the beer. 1/3 c. wasn't quite enough. I had also only used 1/2 lb. of large shrimp and the recipe barely made enough batter(flour, baking powder.... mixture) to cover all of the shrimp. If you plan to use a whole pound of large shrimp, you may want to double the recipe. This recipe really is great!!!!! :)

—Karen

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Feb 29, 2004

A wonderful recipe. Try this substitution: Replace the 1 Lb of Shrimp with 1 Lb of froglegs. Mmmmm! (Even my kids liked 'em.)

—StewPot

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Nutrition

Calories
858 kcal
43%

Carbohydrates
64.5 g
21%

Cholesterol
105 mg
35%

Fat
61.6 g
95%

Fiber
7.9 g
31%

Protein
18.1 g
36%

Sodium
419 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Shrimp II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 858
Calories from Fat: 554

% Daily Value *
Total Fat 61.6g 95 %
Saturated Fat 26.7g 133 %
Cholesterol 105mg 35 %
Sodium 419mg 17 %
Potassium 415mg 12 %
Total Carbohydrates 64.5g 21 %
Dietary Fiber 7.9g 31 %
Protein 18.1g 36 %
** Sugars 31.5g
Vitamin A 4 %
Vitamin C 10 %
Calcium 11 %
Iron 33 %
** Thiamin 27 %
Niacin 56 %
Vitamin B6 13 %
Magnesium 25 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.