Coconut Beer Shrimp With Sweet and Tangy Sauce
| Recipe Rating: | |
| Categories: | Fish, Quick & Easy |
Ingredients
| 4 | eggs |
| 1 c | beer |
| 3 tsp | creole seasoning |
| 1 1/4 c | flour |
| 2 Tbsp | baking powder |
| 48 lg | shrimp, peeled and deveined with tails |
| 1 | bag coconut, shredded |
| 2 c | oil |
| SWEET AND SOUR SAUCE | |
| 2 c | orange marmalade |
| 1/4 c | dijon mustard |
| 1 1/2 Tbsp | horseradish |
Leah Stacey
Well Seasoned
Montgomery, AL (pop. 209,924)
CookingMaven
Member Since Mar 2010
Comments from the Test Kitchen:
The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail part or game night. Directions
Combine eggs, beer, 3 teaspoons creole seasoning, flour and baking powder.
Blend well.
Dip the shrimp in beer batter and roll in coconut.
Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
The oil should be at least 1-1/2" deep.
Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel.
SAUCE - Blend together dipping sauce ingredients.
1-12 of 38 comments on "Coconut Beer Shrimp With Sweet and Tangy Sauce"
Tracey Kersten
txcooknlv
I LOVE coconut shrimp and these sound amazing! Thank you for posting cant wait to try them :)
Robin DuPree
robdupree
This sounds great....going to try soon!
Carmen Gonzales
shweetpotato
ohh my gotta try these :)
Denny Keller
DennyK
You had me at SHRIMP!!!!!!!
Carmen Gonzales
shweetpotato
hehe
Joe Mazza
smokey1953
I'm game !
CAROL GORNTO
labrescue
WOW! This recipe contains almost ALL of my favorite foods! What's not to love?
CAROL GORNTO
labrescue
Ya' know, if you mix 1 cup of Panko breadcrumbs to the shredded coconut, the crunch will be OUTRAGEOUS!!
Leah Stacey
CookingMaven
Carol i will have to try that next time thanks for the great idea!
CAROL GORNTO
labrescue
I thought about this all afternoon after reading the recipe....so I trotted over to the grocery store, and found SHRIMP WERE ON SALE, AND ALREADY DEVEINED! I made this recipe last night, using the mixture of panko and coconut (50/50 mixture). WOWEE...REALLY crunchy and delicious! BTW, that sauce is killer! Congrats on the Blue Ribbon!
Deb Kotansky
Deb77
This sounds great and I want to make it. I am just wondering... where do the other 2 tsp. of creole seasoning go?? The recipe calls for 3 but you only say add 1 in directions?
CAROL GORNTO
labrescue
Deb....can't answer for Leah, but I don't use Creole seasoning, because my husband hates it. Footnote: I dipped the shrimp in the batter, and THEN rolled them in the coconut/panko crumbs. I didn't add the coconut to the batter. Turned out super.....and you HAVE to make that sauce!
Leah Stacey [CookingMaven] wrote "Theresa you wont be disappointed!"