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Recipe: Coconut Shrimp II

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

Coconut Shrimp II Ingredients

  • 2 quarts vegetable oil for frying

  • 10 ounces orange marmalade

  • 3 tablespoons prepared horseradish

  • 3 tablespoons prepared mustard

  • cup all-purpose flour

  • teaspoon baking powder

  • teaspoon paprika

  • teaspoon curry powder

  • ? teaspoon salt

  • ? teaspoon cayenne pepper

  • ? cup beer

  • 1 pound large shrimp, peeled and deveined with tails attached

  • cup all-purpose flour

  • 8 ounces unsweetened flaked coconut

How to Make Coconut Shrimp II

  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.

Coconut Shrimp II Nutritions

  • Calories: 857.7 calories

  • Carbohydrate: 64.5 g

  • Cholesterol: 104.4 mg

  • Fat: 61.6 g

  • Fiber: 7.9 g

  • Protein: 18 g

  • SaturatedFat: 26.6 g

  • ServingSize:

  • Sodium: 418.6 mg

  • Sugar: 31.5 g

  • TransFat:

  • UnsaturatedFat:

Coconut Shrimp II Reviews

  • I made these to bring to a dinner party and everyone went crazy over them. I dont 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 cant 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.

  • 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 couldnt get them into their mouths fast enough. This was an appy and Im sad to say there were no leftovers Thank you so much

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

  • This was delicious i put the coconut in the food processor to make it a little finer and i didnt have any problems with losing the coconut in the oil. for the dipping sauce, i mixed spicy brown mustard and honey..excellent will make again :)

  • Everyone loved them and it was easy to make. I will make them again

  • 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. wasnt 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 :)

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

  • Absolutely fantasticI thought going in that it had too many ingredients, but I was wrong. Loved the sauce, loved the shrimp. only have to deep fry about 3 minutes and voila. My family wants this everyday now. thanks a bunch. (i unfortunately did not find creole mustard,used grainy Dijon, but will keep looking)

  • 4 stars only due to the following changes: used sweetened coconut flakes (all I had). Turned out great. Chilled coated shrimp in freezer for 20 minutes before frying. This helps hold the batter together. I didnt make the dipping sauce; a squirt of lime juice was all these needed. Great Youll notice one shrimp gone from my pretty arrangement - that was my father-in-law, unable to wait for me to snap my pic :-)

  • There were none left. Very good. Made exactly to recipe.

  • I made this for my god-daughters luau themed birthday party and it was a hit The only thing I changed was the prepared mustard to stone ground mustard, it gave it a little more texture. This has now become my signature dish We could not make enough to satisfy the crowd.

  • Excellent and not really difficult just allow yourself time

  • I loved it, I thought it was an interesting and tasty way to make shrimp from the original, "garlic butter." I thought the common spices you added to the batter made quite the difference.

  • My family loves these and the sauce

  • I used thin sliced chicken breast instead of shrimp, and it turned out great A little greasy, but I think that was my fault since I dont have a deep fryer and was having trouble with oil temp control. Used sweetened coconut since that was what I had at home and it "over caramelized" but when I mixed it into the batter it wasnt a problem. Cant wait to try with shrimp

  • This was wonderful The best coconut shrimp Ive made. I did make a few changes though. I added about 1/2 cup beer and some milk until the consistency was right. No curry powder. Added 1/4 cup Japanese bread crumbs to coconut mixture. Served with a orange marmalade sauce.

  • This was by far the best coconut shrimp I have ever tasted, even better than the coconut shrimp at Outback steakhouse (:

  • This recipe was an absolute HIT at the martini party I went to this year. Love it

  • This was very good. The sauce is perfect.

  • Great Make with a cream of coconut bechemel (duck sauce is good too, steamed rice, cooked carrots and broccoli.

  • As a huge fan of seafood and coconut (especially together), I make this recipe a lot. I do add a bit more beer for flavor and add a cup of panko crumbs to the coconut shreds for crispiness. If you dont mind the cost, you can substitute coconut cooking oil for the vegetable oil to make it a bit healthier.

  • Hubby loved with cocktail sauce. I took the tails off and used med shrimp. For a 1/2 lb, I used 3/4 c flour, 1/4 t baking powder and paprika, no curry powder (hubby does not like it), 1/8 t salt and cayenne, 3/4 c beer. I did put the coconut in my mini chopper and had no problem with it sticking to the shrimp. You must heat the oil, I did for 10 minutes and for people with out a therm, 375 on my gas stove was a lil above medium. To reheat, 350 in oven for 5 minutes. Very good

  • I made it last night for a progressive dinner. I made 50 shrimp but doubled the batter recipe and it came out perfect.

  • The flavors in this were really great The only thing I had to change was the batter. It was way to thick so I needed to add about a 1/4 cup of the beer. Also, I didnt use a deep frier because I dont have one so at first I burnt a couple because my oil was too hot but I was able to adjust the temp and then they turned out great

  • This is the best coconut shrimp that we ever had. One change we had soda water on hand instead of beer and it still had a beer batter texture from the foam from the soda water. The recipe called for 1/3 cup of beer and I ended up using about 2/3 cup of soda water. We didnt need nearly as much of the sauce which also by the way was incredible with this shrimp. This is definitely a keeper

  • This recipe was easy and delicious. My husband was wowed. The sauce is surprisingly perfect for this recipe. I found after a bit if I let the batter drip off the shrimp a bit, it was a lot cleaner and better shrimp to batter ratio. I just tapped the shrimp with batter on the side of the bowl to get some of the extra batter off.

  • Not as good as coconut shrimp 1

  • No they were so delicious

  • Only change was gluten free flour. will make again. Very good.

  • A

  • I used shake & bake for seafood used cambota marveled I made from star fruit baked in convection oven 400 for 30 minutes.

  • Made these last night and I thought the finished product was very good. I had to add more beer to the beer batter, because the amount specified created more of a paste than a batter. All told used about 6 ounces

  • Better than Red Lobster

Source: Coconut Shrimp II All About Trends

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