Coconut Shrimp II Recipe - Allrecipes.com
Coconut Shrimp II Recipe
  • READY IN 30 mins

Coconut Shrimp II

Recipe by  

"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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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 More Reviews

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.

 
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.

 
Jan 18, 2003

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

 
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!

 
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!!

 
May 25, 2003

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

 
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!!!!! :)

 
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.)

 

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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.

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