Coconut Shrimp II Recipe

Name: Coconut Shrimp II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts vegetable oil for frying; 10 ounces orange marmalade; 3 tablespoons prepared horseradish; 3 tablespoons prepared mustard; 3/4 cup all-purpose flour; 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; 1/4 cup all-purpose flour; 8 ounces unsweetened flaked coconut

Servings: persons

2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
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
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut

1
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
2
In a small bowl, stir together marmalade, horseradish and mustard; set aside.
3
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne.
4
Stir in beer.
5
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
6
Fry shrimp in hot oil until golden on both sides.
7
Drain briefly and serve with reserved dipping sauce.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 quarts vegetable oil for frying, 10 ounces orange marmalade, 3 tablespoons prepared horseradish, 3 tablespoons prepared mustard, and more.

Yes, Coconut Shrimp II 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.

Coconut Shrimp II

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