Crispy Coconut Shrimp Recipe
Jumbo butterflied shrimp dipped in beer battered coconut, tossed in Creole orange marmalade
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Ingredients
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Shrimp
Beer Batter
Coconut Coating
Creole Orange Marmalade Sauce
For Frying
Method
Preparation
- 1
Prepare the Shrimp
Rinse the jumbo shrimp under cold water and pat them dry with paper towels. Butterfly each shrimp by slicing them down the back to help them cook evenly.
- 2
Make the Beer Batter
In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Slowly pour in the beer while whisking until a smooth batter forms. Let it rest for about 10 minutes.
- 3
Prepare the Coconut Coating
Place the shredded coconut in a shallow dish, ready for coating the shrimp.
- 4
Mix the Marmalade Sauce
In a small bowl, combine the Creole orange marmalade with hot sauce. Stir well until evenly mixed.
Frying
- 5
Heat the Oil
In a large, deep pot or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it bubbles and rises, it’s ready.
- 6
Coat the Shrimp
Dip each butterflied shrimp into the beer batter, allowing any excess to drip off. Then, roll the battered shrimp in the shredded coconut, pressing gently to ensure the coconut adheres.
- 7
Fry the Shrimp
Carefully place the coated shrimp into the hot oil, a few at a time, without overcrowding the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain.
Serving
- 8
Serve the Shrimp
Arrange the crispy coconut shrimp on a serving platter and serve warm with the Creole orange marmalade sauce on the side for dipping.
