Coconut Beer Shrimp


prep 0:15      


12 servings



Seasoning mix

1 tbsp. ground red pepper
1 tsp. salt (optional)
1-1/2 tsp. sweet paprika
1-1/2 tsp. black pepper
1-1/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. thyme
3/4 tsp. oregano

Dipping sauce

1 lb. orange marmalade or
apricot jam (use an entire jar)
5 tbsp. brown mustard
5 tbsp. horseradish

Shrimp and batter

2 eggs
1-3/4 cup all-purpose flour
3/4 cup beer
1 tbsp. baking powder
2 lbs. md. shrimp, peeled, with tails
3 cups unsweetened coconut, grated


Combine the seasoning mix together in a bowl. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.

Mix together about 2 tsp. of the seasoning mix, about 1-1/4 cups of flour, the beer and the baking powder; place this in a third bowl. Combine the remaining flour with another 2 tsp. of the seasoning mix. Coat each shrimp with the remaining seasoning mix, then with the flour mixture, then with the batter, then with the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.

Author's Comments

Adapted from Chef Paul Prudhomme's Louisiana Kitchen.

A nice appetizer, though very caloric. Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.

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