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coconut beer shrimp with sweet and tangy sauce

(16 ratings)
CookingMaven avatar
Blue Ribbon Recipe by
Leah Stacey
@CookingMaven
Huntsville, AL

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

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 @kitchencrew
(16 ratings)
method Deep Fry

Ingredients For coconut beer shrimp with sweet and tangy sauce

  • 4
    eggs
  • 1 c
    beer
  • 3 tsp
    Creole seasoning
  • 1 1/4 c
    flour
  • 2 Tbsp
    baking powder
  • 48 lg
    raw shrimp, peeled and deveined with tails
  • 1
    bag sweetened coconut, shredded
  • 2 c
    oil
  • SWEET AND SOUR SAUCE
  • 2 c
    orange marmalade
  • 1/4 c
    Dijon mustard
  • 1 1/2 Tbsp
    horseradish

How To Make coconut beer shrimp with sweet and tangy sauce

  • 1
    Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
  • 2
    Blend well.
  • 3
    Dip the shrimp in beer batter and roll in coconut.
  • 4
    Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
  • 5
    The oil should be at least 1-1/2" deep.
  • 6
    Drop shrimp in a few at a time and fry until golden brown.
  • 7
    Remove and drain on paper towel.
  • 8
    SAUCE - Blend together dipping sauce ingredients.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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