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Coconut Shrimp with Orange Dipping Sauce

We're preparing for our next family beach trip!  On vacation, we prefer cooking for ourselves versus dining out because we get to prepare the meals exactly to our liking and the kids get to rest, relax and play rather than being drug out to a restaurant and suffering from a major meltdown.  In anticipation of our upcoming trip, I tried this recipe for Coconut Shrimp last week and it was phenomenal!  Can you imagine this dish paired with some yellow saffron rice, a pina colada and an ocean view?

I do recommend using larger size shrimp because the batter does get sticky and difficult to work with after a while.  I used Newcastle Pale Ale, which is a darker beer, and it was delicious.  For the Orange Dipping Sauce I created the following recipe:

Orange Dipping Sauce

-1/2 cup Orange Marmalade
- 1/2 tsp. Fresh Horseradish
- 2 Tbsp. Honey Mustard Dressing

Mix all ingredients and chill.

Here's the recipe for Coconut Shrimp from All Recipes

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying


  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. 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.
  3. 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.

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