“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” ~ Bubba, Forrest Gump
Recipe by reader request. The fruit of the sea… coconut-ed. So easy. Try it at home. Compliments of The Thirsty Turtle, Bananarama Dive’s Eco Friendly Resort – West Bay Beach, Roatan Honduras. Love the dipping sauce, the added coconut makes it sweet and slightly chewy. EAT!
Coconut Shrimp Recipe
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
20 jumbo shrimp
coconut oil for frying
Serve with Orange Marmalade Dipping Sauce (see below)
1. Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.
2. Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.
3. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees F. Use enough oil to cover the shrimp completely.
4. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before dipping in batter. Dip one shrimp at a time into the batter, coating generously.
5. Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway through. Drain on paper towels. Serve with Marmalade Sauce (below) on the side.
Orange Marmalade Dipping Sauce
1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
2 teaspoons shredded unsweetened coconut
1 dash of salt
Combine in a small bowl and refrigerate for at least one hour.