In The Kitchen

More In The Kitchen

text size

Coconut Shrimp

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by: Chef Chip


1 egg

1/2 cup all-purpose flour

2/3 cup beer

1 1/2 teaspoon baking powder

1/4 cup all-purpose flour

2 cups flaked coconut

24 shrimp 21/26

3 cups oil for frying

2 Tbsp of apple cider vinegar

1 jar of orange marmalade

2 oz captain morgan


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. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.  Mist with Captian Morgan rum Serve warm with Orange Marmalade Sauce garnish with red peppers and parsley

Coconut Shrimp

Advertise with us!

Related Stories

Advertise with us!

Tonight on WRSP

7:00pm - Gotham

8:00pm - Sleepy Hollow

9:00pm - FOX News at 9

Complete Schedule