Beer Battered Coconut Shrimp with a Sweet Citrus Ch

Name: Beer Battered Coconut Shrimp with a Sweet Citrus Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Vegetable Oil; ⅓ cups Sweet Red Chili Sauce Found In The Thai Food Selection; 1 cup Pineapple Preserves Or Orange Marmalade; 1 Tablespoon Chopped Cilantro; 1-⅓ cup Flour; 1- 1/2 teaspoon Baking Powder; 1 cup Beer I Used Sam Adams Summer Ale; 1/4 cups Coconut Milk; 2 Tablespoons Sugar; 1 teaspoon Garlic Powder; 1 teaspoon Paprika; 1/2 teaspoons Each, Salt And Pepper; 2 cups Sweetend Shredded Coconut; 20 Jumbo Shrimp Or Prawns Peeled And Deveined

Servings: persons

3 cups Vegetable Oil
⅓ cups Sweet Red Chili Sauce Found In The Thai Food Selection
1 cup Pineapple Preserves Or Orange Marmalade
1 Tablespoon Chopped Cilantro
1-⅓ cup Flour
1- 1/2 teaspoon Baking Powder
1 cup Beer I Used Sam Adams Summer Ale
1/4 cups Coconut Milk
2 Tablespoons Sugar
1 teaspoon Garlic Powder
1 teaspoon Paprika
1/2 teaspoons Each, Salt And Pepper
2 cups Sweetend Shredded Coconut
20 Jumbo Shrimp Or Prawns Peeled And Deveined

1
Pour oil in a medium-sized saucepan and heat on medium high until it reaches 360 degrees F. An oil thermometer works wonderfully here!
2
Mix together chili sauce and preserves and microwave for 30 seconds.
3
Add the cilantro, mix and set aside.
4
Mix together flour, baking powder, beer, coconut milk, sugar, and spices.
5
Pour your shredded coconut in a separate shallow bowl.
6
Once oil reaches temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.
7
Carefully, drop into the oil and fry for 3 to 4 minutes.
8
With a metal slotted spoon, carefully remove the shrimp and place them on a plate lined with a paper towel.
9
I did 3 shrimp at a time to not overcrowd the pan and they all came out perfect.
10
Serve with the sweet chili and citrus sauce and enjoy!

2276

kcal

Calories

181

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups Vegetable Oil, ⅓ cups Sweet Red Chili Sauce Found In The Thai Food Selection, 1 cup Pineapple Preserves Or Orange Marmalade, 1 Tablespoon Chopped Cilantro, and more.

Yes, Beer Battered Coconut Shrimp with a Sweet Citrus Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Battered Coconut Shrimp with a Sweet Citrus Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions