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Coconut Shrimp II

Rated as 4.61 out of 5 Stars
0

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

30 m servings 858
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
  3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
  4. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.

Footnotes

  • 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


Per Serving: 858 calories; 61.6 64.5 18 104 419 Full nutrition

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Reviews

Read all reviews 32
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 coconu...

Most helpful critical review

Not as good as coconut shrimp 1

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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 coconu...

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...

Tried it and it was as good as coconut shrimp in restaurants. Be sure to use fairly large shrimp.

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 restaura...

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 pinea...

This was truly as good (if not better) than any restaurant. My family loved it!

A wonderful recipe. Try this substitution: Replace the 1 Lb of Shrimp with 1 Lb of froglegs. Mmmmm! (Even my kids liked 'em.)

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. ...

Everyone loved them and it was easy to make. I will make them again!