Coconut Beer Batter Shrimp

 (From “Family Recipes”submitted by Ed and Kathy Rhodes, 1996)


Seasoning Mix

Combine all in a small bowl

(Note: seasoning mix will be used in 3 steps)

1 Tbsp cayenne pepper

1 ½ tsp garlic powder

1 ½ tsp paprika

1 ½ tsp black pepper

2 tsp salt

1 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano


Tangy Dipping Sauce

Combine all ingredients

18 oz jar orange marmalade

5 Tbsp creole or brown mustard

5 Tbsp prepared horseradish



2 dozen medium raw shrimp, peeled but with tails on.

Sprinkle shrimp with 1 ½ Tbsp seasoning mix.


Dredge shrimp in:

½ cup flour with

1 ½ tsp seasoning mix


Then in a mix of:

2 Tbsp seasoning mix

2 beaten eggs

1 ¼ cup flour

¾ cup beer

1 Tbsp baking powder


Then in  6oz. grated coconut


Cooking and Serving

Deep fry coated shrimp in hot oil (350ºF) a few at a time, 30-60 seconds.

The batter should be cooked through, but the shrimp not overcooked.

Drain on paper towels.

Serve immediately with the dipping sauce.


As a hearty appetizer, serve about 4 shrimp per person (recipe serves 6)

As a main course, 8 shrimp per person is plenty (recipe serves 3)