Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce

Main Course

Recipe courtesy of The Commander's Palace New Orleans Cookbook

Serves 6

  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • 1/4 cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

Click image to enlarge


Combine eggs, beer, 1 teaspoon seafood seasoning, flour, and baking powder. Blend well.

Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350ºF in a deep-fat fryer, wok, or deep saucepan. The oil should be at least 1½ inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on a paper towel.

Blend together dipping sauce ingredients.

To serve, put a small bowl o fthe sweet and tangy sauce in the center of each plate. Arrange 8 shrimp around it and serve immediately.


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