Coconut Beer Shrimp Recipe

Step 1

Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.

Step 2

Mix together about 2 t of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.

Step 3

Combine the remaining flour with another 2 t of the seasoning mix.

Step 4

Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.


* Shrimp in coconut beer batter with dipping sauce -- Adapted from Chef Paul Prudhomme''s "Louisiana Kitchen." A nice appetizer, though very caloric.

* Don''t put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.

Things You'll Need

-----------SEASONING MIX----------------
  • 1T Red pepper, ground
  • 1t Salt (optional)
  • 1 1/2t Sweet paprika
  • 1 1/2t Black pepper
  • 1 1/4t Garlic powder
  • 3/4t Onion powder
  • 3/4t Thyme
  • 3/4t Oregano
-----------DIPPING SAUCE----------------
  • 1lb Orange marmalade
  • -or apricot jam
  • -(use an entire jar)
  • 5T Brown mustard
  • 5T Horseradish
---------SHRIMP AND BATTER--------------
  • 2 Eggs
  • 1 3/4c Flour
  • 3/4c Beer
  • 1T Baking powder
  • 48md Shrimp (peeled),
  • -with tails
  • 3c Coconut (unsweetened),
  • -grated

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