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Extra-crispy, beer-battered and deep fried. Does it get any better? We think not. Okay maybe. But only because of that addictive spicy-sweet mustard marmalade dipping sauce that's always served on the side. Small wonder the novelty of coconut shrimp created as many waves inland as it did on the coast.


Credit: Southern Living

Recipe Summary test

45 mins
50 mins
Makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • Peel the shrimp, leaving the tails intact; devein, if desired.

  • Stir together the baking mix, beer, and sugar until smooth.

  • Coat the shrimp in the flour; dip in the beer mixture, allowing excess to drain. Roll the coated shrimp in the coconut, pressing to adhere.

  • Pour the oil to a depth of 3 inches in a large saucepan; heat to 350˚F. Cook the shrimp, a few at a time, 1 to 2 minutes or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip. Note: we tested with Blue Moon Wheat Ale and Bisquick all-purpose baking mix.

  • ORANGE-LIME DIP: Combine all ingredients in a small saucepan; cook over medium, stirring constantly, until marmalade melts. Remove from heat; cool. Store, covered, in refrigerator up to 1 week. Makes 1 ¼ cups.