Easy Coconut Shrimp

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INGREDIENTS:

  • For the shrimp:
  • 1 pound shrimp, peeled and deveined with tails attached
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup beer
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder
  • Salt to taste
  • 3/4 cup sweetened shredded coconut
  • 1 cup panko
  • For the dipping:
  • Orange marmalade
  • Mango nectar
  • Apple cider vinegar
  • Red chili


    • METHOD:

    Butterfly the shrimp and keep the tails on.
    Season with salt and pepper.

    In a bowl, combine eggs, flour, beer, and seasonings.
    In another bowl, combine shredded coconut and panko.

    Heat oil to 350F.
    Dip shrimp in batter, shake off excess, and then coat in coconut crumbs.
    Fry several pieces at a time, until golden brown and crispy.
    Drain on paper towel.

    Mix sauce ingredients together and serve on the side.

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    COMMENTS / REVIEWS

    1. B
      Becky

      This looks delicious!

    2. S
      Stephany

      So nice .. i wish i could make these

    3. d
      dessinateur

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    4. C
      Christel

      I made this dish for dinner tonight and it was excellent.

    5. T
      Tina

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    6. L
      Lindsay

      This recipe is delicious! 5th recipe I've tried.

    7. S
      Sharon

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    8. k
      kookie in London

      This looks like an easy recipe and healthy, too.

    9. R
      Regina

      I'm totally hooked. I will make this often. It is amazing.

    10. N
      Natalie

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    11. J
      Jancd

      Thank you for another winner recipe!

    12. M
      Madeline

      LOVE IT! now my go to recipe.

    13. B
      Bea

      Just tried this recipe and really loved it.

    14. Y
      Yvonne

      Love, love, love it.Made it twice now

    15. M
      MaryM

      Great option to make and take to lunch.

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