Recipes

Beer Batter Coconut Shrimp & Honey Marmalade Dipping Sauce

February 22, 2017
Hi everyone so great to be here with you all today!
From my kitchen to yours I am  sharing an AMAZING Coconut Shrimp recipe.
When I began my search for a killer of a Coconut Shrimp recipe I had some ingredients conjured up in my mind that I wanted to use for the batter.
It was important to me to have a light batter that stuck well to the shrimp and did not add any overbearing flavors. My goal was for the taste of the shrimp to shine through with just an appealing hint of coconut flavor and a satisfying crunch.
This recipe came through with flying colors.
honey-recipe-shrimp-athomewithjemma
I wish that my photos of  the shrimp would have been better. This was our evening meal last Friday night and the light got away from me before I had the chance to snap the end results.
Would telling you that there was not a single shrimp left be proof enough!

recipe-shrimp-coconut-appetizer-easy-jemma

Be sure to make the honey marmalade dipping sauce, it is a wonderful medley of sweet and spicy.
I think it would be great with chicken, egg rolls, sausage balls, most fried foods and foods with an Asian influence.
It can be adjusted to your liking by simply increasing or decreasing the ingredients listed below.

dipping-sauce-sweet-sour-shrimp-chicken-jemma

I also wanted to let you all know before I get busy with the recipe that I am working on some little cookbooks.
They will be available on the blog in the next couple of months, I am keeping them easy and basic so they will be a great accompaniment to your existing cookbooks.
Now on with the recipes and thank you for joining me today.



kitchen-jemma-seafood-fried-shrimp-



yield: 24 Coconut Shrimp print recipe

Beer Batter Coconut Shrimp ( Adapted From Allrecipes)

prep time: 30 minutes cook time: 30 minutes total time: 1 Hour
This is a tasty and light beer batter that complements the coconut and shrimp. Coconut shrimp can be served as an appetizer or accompanied by a tossed salad for a meal. You will need a deep fat fryer or Fry Daddy for even cooking.

INGREDIENTS:

Frying The Coconut Shrimp
  • 24 medium size cleaned & deveined Shrimp with tails on
  • 3/4 bottle of Belgian Pale Ale Beer
  • 3/4 cup all purpose flour
  • 1 3/4 teaspoon baking powder
  • 2 1/2 cups flaked coconut
  • 4 cups oil
  • Fry Daddy/or fryer of choice

INSTRUCTIONS:

  1. In medium bowl, combine egg, 3/4 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. 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. 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. Serve warm with your favorite dipping sauce.
Honey Marmalade Dipping Sauce
  1. 3/4 Cup Marmalade 1/2 cup Honey 1/4 cup Yellow Mustard 1/4 cup Horseradish 4 drops Hot Pepper Sauce
  2. Mix orange marmalade, honey, mustard, horseradish and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.
Created using The Recipes Generator


Thanks for joining me and happy cooking!

   

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Comments

  1. Pam BrandFebruary 22, 2017 at 4:28 AM

    Those look yummy, Jemma! I'm sure you're right that there were none left.

    ReplyDelete
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    1. Jemma@athomewithjemmaFebruary 22, 2017 at 5:45 AM

      Positively delicious. Then I added a jalapeno crab cake and tossed salad to the meal and we were happy, happy!

      Delete
  2. AnnMarie aka Vintage Junkie aka NaNaFebruary 22, 2017 at 5:11 AM

    I just love coconut shrimp. Your picture is fine....sure makes me want some! My husband got a new fryer for Christmas....he will be delighted to try these out!

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    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 5:47 AM

      You won't be dissapointed! I am not a fan of cleaning shrimp so I purchase mine already deveined with the tails on. Cuts down on prep time too.

      Delete
  3. Carole WestFebruary 22, 2017 at 5:29 AM

    I love shrimp and with coconut well you can't go wrong. Honey is my new favorite ingredient too so you've covered lots of awesome today. Thanks for the recipe I'm going to see about surprising Robert this weekend.

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    1. Jemma@athomewithjemmaFebruary 22, 2017 at 5:48 AM

      Totally agree Carole, you can't go wrong with this combination. Chilling them after dipping them in the flour and coconut makes all the difference in the world.
      Robert will be very pleased with this meal.

      Delete
  4. BonnieFebruary 22, 2017 at 6:02 AM

    Yum, this sounds and looks wonderful! Thanks for the recipe.

    ReplyDelete
  5. Penny from Enjoying The Simple ThingsFebruary 22, 2017 at 6:23 AM

    That sounds wonderful! I love your bee towel!

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    1. Jemma@athomewithjemmaFebruary 22, 2017 at 6:36 AM

      Penny, these are so good and you know I had forgotten that I even had a Fry Daddy!
      I was going to attempt to pan fry them, but now I know that would have not made them as tasty. About 3 minutes in the fryer and presto!

      Delete
  6. Doreen@foxdenrdFebruary 22, 2017 at 6:26 AM

    If coconut shrimp is on a menu, I find it difficult to resist. I love anything with coconut!

    ReplyDelete
  7. StaceyFebruary 22, 2017 at 6:39 AM

    Good morning sweet friend. I'm not a shrimp eater but this would thrill Paul to death. I'll show him your yummy recipe. :)

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 6:56 AM

      Good Morning My Dear!
      Paul would love this and you might too:) I bought my shrimp at Central Market in Dallas-so fresh and tasty!

      Delete
  8. Katie ClooneyFebruary 22, 2017 at 6:40 AM

    I positively LOVE Coconut Shrimp and yours looks positively delish! Have a wonderful week, dear Jemma.

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    1. Jemma@athomewithjemmaFebruary 22, 2017 at 6:57 AM

      Oh Katie,
      This would be right up your alley then. This truly is a keeper of a recipe.

      Delete
  9. Linda @ Life and LindaFebruary 22, 2017 at 6:40 AM

    I am a big fan of shrimp and so is my mom. Adding the coconut makes it so appealing. Looks like a lovely batter too with the beer. The icing on the cake is the lovely sauce. Thanks for sharing dear Jemma. Xo

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    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 6:58 AM

      Thank you dear Linda, they were so good, and I make a shrimp dish a least once a month so I can vouch for the incredible and honest to goodness joy of this recipe.
      Happy Wednesday!

      Delete
  10. JunkchiccottageFebruary 22, 2017 at 7:03 AM

    Yum!!!!
    Have a great day Jemma.
    Hugs,
    Kris

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:19 AM

      They are mighty, mighty fine and they would make such a pretty appetizer too!

      Delete
  11. Creations By CindyFebruary 22, 2017 at 7:11 AM

    These look so yummy Jemma. Pinning now and printing the recipe.
    Hugs and blessings, Cindy

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:20 AM

      Cindy, I just bet your family would enjoy these so much.
      I think the batter would be a universal one too, equally good on fish.

      Delete
  12. DewenaFebruary 22, 2017 at 7:47 AM

    Printed this out, Jemma. I remember making beer battered shrimp decades ago and remember the great taste. There wouldn't be any left here either! I no longer own a fryer but I'm guessing a black iron skillet will do the job fine?

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    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:21 AM

      Dewena,
      I sure do think that they could be fried in a good black iron skillet. I would just make certain I had an adequate amount of oil and you'll be in business!

      Delete
  13. Simply LKJFebruary 22, 2017 at 8:51 AM

    They look delicious and would be so easy to make gluten free (just sub the flour and beer for gf version). The sauce sounds yummy.

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:22 AM

      What a creative idea! I love that this recipe can be modified for a variety of diets.

      Delete
  14. Lincuden Cottage LifeFebruary 22, 2017 at 9:55 AM

    Yummy!!! Can't wait to try this recipe!!! 🍤

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:22 AM

      I just bet these would be great served at one of your fabulous parties!

      Delete
    2. Kid Toy CriticFebruary 22, 2017 at 11:03 AM

      Yes they would!! Wondering how to pin recipe!?

      Delete
  15. Mountain MamaFebruary 22, 2017 at 10:13 AM

    Ooh these look so good, oh my gosh I wonder how these would come out in my air fryer???

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:23 AM

      Well, I certainly think that they could be. Dewena is going to try them in a black iron skillet and Lauren is modifying them for a gluten free diet. So many possibilities, I just love it!

      Delete
  16. JeanieFebruary 22, 2017 at 10:40 AM

    This looks great -- and like the dipping sauce could be used for other things as well. Good luck with the recipe books! Sounds yum!

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:50 AM

      The dipping sauce was a breeze and would be perfect for so many things.
      I think you would like the shrimp too and since you entertain frequently I can see you and your friends sipping on wine and enjoying them.

      Delete
  17. September VioletsFebruary 22, 2017 at 10:41 AM

    These recipes sound delicious! I LOVE coconut shrimp, and just can't get enough of it when I spy it on a menu. I don't do any deep fat frying for my fear of burning down the house. My mother did this exact thing when I was little ... well, just the kitchen ... but it left me imprinted for life. I leave that to the restaurants. Am going to keep that honey dip recipe on hand though ... yummy!! Thanks for sharing these Jemma :)
    Wendy

    ReplyDelete
    Replies
    1. Jemma@athomewithjemmaFebruary 22, 2017 at 10:51 AM

      Oh goodness Wendy, I would be forever traumatized as well. Best to leave the deep frying to the restaurants!

      Delete
  18. PondsideFebruary 22, 2017 at 3:33 PM

    This is a treat I order when we go out - delicious! I don't won a fryer and wonder if an electric frying pan would work.

    ReplyDelete
  19. Liz@ Infuse With LizFebruary 22, 2017 at 5:26 PM

    Yum! I love coconut shrimp and the sauce sounds so delicious!

    ReplyDelete
  20. Linda WalkerFebruary 22, 2017 at 7:29 PM

    Jemma, this does sound delicious! I am going to have to try it. The dipping sauce sounds pretty yummy too! thanks for posting!!! Hope all is well with you my friend!!! xo
    Linda

    ReplyDelete
  21. Botanic BleuFebruary 22, 2017 at 11:50 PM

    Jemma,
    Love coconut shrimp... Thanks for the recipe to try at home.

    Judith

    ReplyDelete
  22. Castles Crowns and CottagesFebruary 23, 2017 at 2:57 AM

    Dearest Jemma, good morning! That is impressive that you are putting together some small cookbooks...BRAVO FOR YOU my dear!!!!!! I am not a shrimp or coconut person, but I am doubly impressed that you put such a lovely recipe together and it's YOURS, all yours! Very good my dear. I hope you are well? I am OK; I have laryngitis and a bad cold and snow is coming tonight to remind us that spring is not quite here yet!

    Much love to you!

    ReplyDelete
  23. Lowcarb team memberFebruary 23, 2017 at 5:15 AM

    These do look delicious ...

    All the best Jan

    ReplyDelete
  24. AnonymousFebruary 23, 2017 at 5:49 AM

    Uh-oh, I was commenting and it disappeared. Hope it doesn't repeat.

    YUMMO! bigger than yummy. ;) Must try these sometime. Thank you for sharing, lovely, and thank you so much for your recent visit. xoxo

    ReplyDelete
  25. Celestina MarieFebruary 23, 2017 at 11:40 AM

    Hi Jemma, oh this looks so good. What an incredible recipe. Thank you for sharing.
    Wishing you a lovely rest of the week and weekend ahead. Blessings xo

    ReplyDelete
  26. Benita RobertsFebruary 23, 2017 at 2:32 PM

    Thanks so much for sharing these recipes...looks delicious! And how exciting about the cookbooks...how exciting!! Can't wait to see them! You always have the greatest recipes to share! Love and hugs!

    ReplyDelete
  27. Susan FreemanFebruary 24, 2017 at 6:48 AM

    I love shrimp, but sadly have never liked coconut. I know, odd isn't it? Everyone seems to love it except me. However, I like your recipe for marmalade sauce and will be trying it soon. Good luck on your little cookbooks. I be anxious to see them.

    Big Texas Hugs,
    Susan and Bentley

    ReplyDelete

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