Coconut Shrimp - With Dip Recipe

Name: Coconut Shrimp - With Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 cup all-purpose flour; 2/3 cup beer; 1 1/2 teaspoons baking powder; 1/4 cup all-purpose flour; 2 cups flaked coconut; 24 shrimp; 3 cups oil for frying; dip; 1/2 cup orange marmalade; 1/4 cup Dijon-style prepared mustard; 1/4 cup honey; 1/4 teaspoon hot pepper sauce

Servings: persons

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
dip
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce

1
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2
Hold shrimp by tail, and dredge in flour, shaking off excess flour.
3
Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
4
Refrigerate for 30 minutes.
5
Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
6
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
7
Using tongs, remove shrimp to paper towels to drain.
8
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side

2374

kcal

Calories

183

Fat

Carbs

150

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 13 ingredients. The key ingredients include: 1 egg, 1/2 cup all-purpose flour, 2/3 cup beer, 1 1/2 teaspoons baking powder, and more.

Yes, Coconut Shrimp - With Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut Shrimp - With Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions