
Coconut shrimp can be tricky to make. If you don’t have the appropriate batter it is very easy for the coconut to slip off. This recipe uses a beer batter that works beautifully. I also show you how to make the dipping sauce for these delectable little treats. This is what you will need for this:
FOR THE SAUCE:
1 ½ cups orange marmalade
2 TBS Dijon mustard
1 tsp. prepared horseradish
FOR THE SHRIMP:
3 lbs. shrimp – peeled and deveined
3 cups flour
3 eggs
12 oz. beer
8 oz. shredded coconut
¼ cup flour
Peanut Oil
Mix the ¼ cup flour and the coconut in a shallow dish. Set aside.
Print the Coconut Shrimp Recipe Here
Other Great Asian Appetizers:
Crab Rangoon
Satay Beef
Satay Chicken
Lettuce Wraps
Other Recipes with Shrimp & Crab:
Seafood Salad Stuffed Avocado
Seafood Salad Sandwiches
Crab Rangoon
Pasta, Shrimp & Alfredo Sauce
Shrimp Ceviche
Garlic Shrimp Pasta
Baked Shrimp w/ Feta Cheese
Shrimp Scampi
Chicken & Shrimp Kabobs
Crab Cakes
Grill Shrimp Kabobs w/ Shell
Grilled Shrimp & Sausage Kabobs
Chopped Crab Salad
Chicken & Shrimp Stir-Fry
Turmeric Rice & Shrimp
Corn & Shrimp Chowder
Paella Mixta
Shrimp & Crab Salad
Grilled Pineapple Shrimp Kabobs
Cilantro Marinated Shrimp Kabobs
Bowtie Pasta & Shrimp
Garden Salad w/ Garlic Shrimp
Shrimp & Orzo
Fettuccine, Shrimp, Corn & Spinach
Green Curry Shrimp
Shrimp Linguine
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