The sweet crunchy coconut coating, made with the tangy flavor of beer adds superb texture and taste to the succulent, delicate shrimp. A wonderful appetizer or even a main course.

Coconut Beer Shrimp

Coconut Beer Shrimp
Recipe type: Shellfish
Serves: 12
  • Dipping Sauce:
  • 1 pound orange marmalade or apricot jam (use an entire jar)
  • 5 Tablespoons brown mustard
  • 5 Tablespoons horseradish
  • Shrimp and Batter:
  • 2 eggs
  • 1 3/4 Cups flour
  • 3/4 Cup beer
  • 1 Tablespoon baking powder
  • 48 medium to large shrimp (peeled), with tails on
  • 3 Cups coconut (unsweetened), grated
  • Seasoning Mix:
  • 1 Tablespoon red pepper, ground
  • 1 teaspoon salt (optional)
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons black pepper
  • 1 1/4 teaspoons garlic powder
  • 3/4 teaspoons onion powder
  1. Combine the seasoning mix together in a bowl.
  2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
  3. Mix together about 2 teaspoons of the seasoning mix, about 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.
  4. Combine the remaining flour with another 2 teaspoons of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut.
  5. Deep-fry the shrimp for about 1 minute and drain on paper towels.
Don't put too much batter on or it will overwhelm the shrimp.

Serve with the dipping sauce, or make a dip of your own choice.

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