coconut beer shrimp with sweet and tangy sauce

Name: Coconut Beer Shrimp With Sweet and Tangy Sauce
Cuisine: American
Ingredients: 4 - eggs; 1 cup(s) beer; 3 teaspoon(s) Creole seasoning; 1 1/4 cup(s) flour; 2 tablespoon(s) baking powder; 48 large raw shrimp, peeled and deveined with tails; 1 - bag sweetened coconut, shredded; 2 cup(s) oil; ## SWEET AND SOUR SAUCE; 2 cup(s) orange marmalade; 1/4 cup(s) Dijon mustard; 1 1/2 tablespoon(s) horseradish

(16 RATINGS)

8.65K Pinches 1 Photo

Leah Stacey

Huntsville, AL

Updated on Aug 11, 2010

There isn't much to be said about this coconut beer shrimp with sweet and tangy sauce other than yum!

Rate

Blue Ribbon Recipe

The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail party or game night.

— The Test Kitchen

prep time

cook time

method Deep Fry

yield

Ingredients

4 - eggs
1 cup beer
3 teaspoons Creole seasoning
1 1/4 cups flour
2 tablespoons baking powder
48 large raw shrimp, peeled and deveined with tails
1 - bag sweetened coconut, shredded
2 cups oil
SWEET AND SOUR SAUCE
2 cups orange marmalade
1/4 cup Dijon mustard
1 1/2 tablespoons horseradish

How To Make coconut beer shrimp with sweet and tangy sauce

Step 1

Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.

Step 2

Blend well.
Step 3

Dip the shrimp in beer batter and roll in coconut.
Step 4

Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
Step 5

The oil should be at least 1-1/2" deep.
Step 6

Drop shrimp in a few at a time and fry until golden brown.
Step 7

Remove and drain on paper towel.
Step 8

SAUCE - Blend together dipping sauce ingredients.
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