Coconut Beer Battered Shrimp

Coconut Beer Battered Shrimp

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Lynnda Cloutier


This is from a cookbook entitled Secret Ingredients.


★★★★★ 1 vote



  • ·
    1/2 cup creole mustard
  • ·
    1/2 cup honey
  • ·
    1 1/2 cups flour
  • ·
    1 tsp. salt
  • ·
    1/2 tsp. pepper
  • ·
    4 large eggs, lightly beaten
  • ·
    3/4 cup beer
  • ·
    3 lbs. large fresh shrimp, peeled, deveined
  • ·
    1 pkg. flaked coconut, 14 oz.
  • ·
    vegetable oil for frying

How to Make Coconut Beer Battered Shrimp


  1. Mix mustard and honey in small bowl. Set aside. Mix flour, salt and pepper in shallow dish.
  2. Mix the eggs and beer in shallow dish. Dredge the shrimp in flour mixture. Dip in egg mixture. Dredge in coconut, pressing firmly to coat well.
  3. Pour oil to a depth of 1/2 inch in skillet. Heat to 350. Fry shrimp a few at a time in hot oil for 1 to 2 minutes on each side or til golden brown. Drain on paper towels. Serve with honey mixture. Garnish with fresh Italian parsley sprigs.
    Makes 6 to 8 servings

Printable Recipe Card

About Coconut Beer Battered Shrimp

Course/Dish: Fish Seafood

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