This coconut shrimp recipe will render you juicy shrimp covered in a sweet coconut crust that we will dip in a sauce made with orange marmalade and horseradish. This is a great appetizer or main meal.
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 fantastic coconut shrimp recipe:
FOR THE SAUCE:
1 ½ cups orange marmalade
2 TBS Dijon mustard
1 tsp. prepared horseradish
- Place all ingredients in a bowl. Whisk well. Cover and refrigerate.
FOR THE SHRIMP:
3 lbs. shrimp – peeled and deveined
3 cups flour
12 oz. beer
8 oz. shredded coconut
¼ cup flour
Mix the ¼ cup flour and the coconut in a shallow dish. Set aside.
- Heat a large skillet or wok with about 1 ½ inches of peanut oil. Heat until about 365 degrees.
- Rinse and pat dry the shrimp. Whisk the eggs, flour and beer in a large bowl. Dip the shrimp into the batter, getting rid of the excess. Place the coated shrimp into the dish with the prepared coconut. Coat well on both sides. Place all coated shrimp in a single layer and refrigerate for 30 minutes.
- Place the shrimp into the hot oil and cook until golden brown. Flip and cook until the other side is golden as well. The whole process should take between 4 to 5 minutes. Do not overcook the shrimp!
- Serve the golden shrimp with the sauce. Enjoy!