"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available." — KTEEKIMO
Watch video tips and tricks
vegetable oil for frying
large shrimp, peeled and deveined with tails attached
unsweetened flaked coconut
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.
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.
Tried it and it was as good as coconut shrimp in restaurants. Be sure to use fairly large shrimp.
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!
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!!
This was truly as good (if not better) than any restaurant. My family loved it!
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!!!!! :)
A wonderful recipe.
Try this substitution: Replace the 1 Lb of Shrimp with 1 Lb of froglegs. Mmmmm!
(Even my kids liked 'em.)
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Shrimp II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 554
See how to make crispy, crunchy coconut shrimp in the oven.
A beer batter keeps the coconut on these crispy shrimp during cooking.
See how to make a quick shrimp bisque with spicy Asian flavors.