Recipe Background
Coconut Shrimp is a tropical-flavored dinner that will have you feeling like you are walking on white-sand beaches. The exterior is crispy and flaky with the fruity flavor of coconut, while the interior is sweet shrimp. Infused with amazing seasoning and with a tangy, sharp dipping sauce, Coconut Shrimp is a literal rainbow of tastes. It’ll have you rethinking your fried food favorites.
Coconut Shrimp is a tropical-flavored dinner that will have you feeling like you are walking on white-sand beaches. The exterior is crispy and flaky with the fruity flavor of coconut, while the interior is sweet shrimp. Infused with amazing seasoning and with a tangy, sharp dipping sauce, Coconut Shrimp is a literal rainbow of tastes. It’ll have you rethinking your fried food favorites.
Ingredients
For the sauce:
- 10 ounces orange marmalade
- 3 tablespoons prepared horseradish optional
- 3 tablespoons mustard
For the shrimp:
- 2 quarts vegetable oil for frying
- 1 cup all-purpose flour divided
- 1/4 teaspoon baking powder
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/3 cup beer
- 1 pound large shrimp peeled and deveined with tails attached
- 8 ounces unsweetened flaked coconut
Directions
- Using a small mixing bowl, stir in the marmalade, the horseradish, and the mustard, until a cohesive sauce forms. Set it aside.
- Heat up the vegetable oil in a deep fryer to 375 degrees F.
- Add in 3/4 cup of the flour, the baking powder, paprika, curry powder, salt, and cayenne.
- Mix in the beer.
- Dunk the shrimp into the remaining 1/4 cup of the flour, then in the beer batter, and then roll it in the coconut.
- Fry up the shrimp in the hot oil until the shrimp is golden brown on both sides, about 3-5 minutes.
- Drain the shrimp briefly to get off any excess grease.
- Serve the shrimp with the dipping sauce.
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