Coco Shrimp with Orange Marmalade and Beer Batter
Transform your appetizer game with this irresistible recipe for Coco Shrimp with Orange Marmalade and Beer Batter! These golden, crispy shrimp, coated in a flavorful blend of sweetened shredded coconut and panko breadcrumbs, offer the perfect balance of crunchy texture and tropical sweetness. Lightly coated in a beer-infused batter for an airy bite, these shrimp are deep-fried to perfection and paired with a tangy, homemade orange marmalade dipping sauce, featuring hints of honey, Dijon mustard, and lime juice. Ideal for parties or a quick indulgent dinner, this dish is ready in just 40 minutes and bursting with bold, crowd-pleasing flavors. Perfect for fans of seafood appetizers and tropical-inspired cuisine, these coco shrimp are a hit every time!
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Recipe Information
Ingredients
- 1 lb Raw large shrimp, peeled and deveined, tails on
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Beer (lager or pale ale)
- 1 cup Sweetened shredded coconut
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 0.5 cup Orange marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Lime juice
Instructions
Begin by preparing the shrimp. Ensure they are peeled and deveined, leaving the tails on for ease of handling during frying. Pat dry with paper towels.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually pour in the beer while whisking, until smooth and thickened. Let the batter rest for 5 minutes.
In a separate shallow dish, combine the sweetened shredded coconut and panko breadcrumbs.
Preheat vegetable oil in a large, deep pot or fryer to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Holding the shrimp by the tail, dip each one into the beer batter, ensuring it is fully coated. Allow excess batter to drip off, then press both sides of the shrimp into the coconut-panko mixture to coat.
Gently place the coated shrimp into the hot oil, working in small batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the remaining shrimp.
While the shrimp cool slightly, prepare the dipping sauce. In a small bowl, whisk together the orange marmalade, Dijon mustard, honey, and lime juice until smooth.
Serve the crispy coconut shrimp on a platter with the orange marmalade dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 39.5 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 37.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
