Rating: 4.61 stars
44 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.

  • Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

  • Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

858 calories; protein 18g; carbohydrates 64.5g; fat 61.6g; cholesterol 104.4mg; sodium 418.6mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 5 stars
03/07/2006
I made these to bring to a dinner party and everyone went crazy over them. I don't 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. Read More
(40)

Most helpful critical review

Rating: 3 stars
10/24/2015
Not as good as coconut shrimp 1 Read More
44 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/06/2006
I made these to bring to a dinner party and everyone went crazy over them. I don't 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. Read More
(40)
Rating: 5 stars
03/26/2007
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 can't imagine that would make the batter thicker. Read More
(33)
Rating: 4 stars
01/18/2003
Tried it and it was as good as coconut shrimp in restaurants. Be sure to use fairly large shrimp. Read More
(25)
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Rating: 5 stars
03/12/2008
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 couldn't get them into their mouths fast enough. This was an appy and I'm sad to say there were no leftovers! Thank you so much!! Read More
(21)
Rating: 5 stars
06/01/2010
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! Read More
(19)
Rating: 5 stars
05/25/2003
This was truly as good (if not better) than any restaurant. My family loved it! Read More
(17)
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Rating: 4 stars
02/29/2004
A wonderful recipe. Try this substitution: Replace the 1 Lb of Shrimp with 1 Lb of froglegs. Mmmmm! (Even my kids liked 'em.) Read More
(16)
Rating: 5 stars
01/18/2003
Everyone loved them and it was easy to make. I will make them again! Read More
(15)
Rating: 5 stars
01/26/2008
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. wasn't 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!!!!!:) Read More
(15)
Rating: 3 stars
10/24/2015
Not as good as coconut shrimp 1 Read More