Note: This recipe was originally adapted from Southern Living.
Every year I make coconut shrimp for the Christmas celebration with J’s family. We always have heavy appetizers before we open gifts (it’s really to help us hold the gin gimlets I suspect), and the coconut shrimp have become my addition. They are so anticipated that I have family members taking the plate from me at the door before they greet me.
This Christmas we moved our gathering from 1pm to 11 am, so that meant I was opening beer (for the shrimp!) and preparing them at 8am. I also may have almost set my kitchen on fire due to an exploding spoon, but everything was fine.
J and I had coconut shrimp at our reception and it was after our wedding that I started making them, so it is fitting I share this recipe with you in our 10th anniversary year. It’s a very easy recipe and a show-stopper. Best of all, I very seldom have leftovers to take home!
- 1 package tail-on, raw shrimp (you can use fresh shrimp but you must leave the tail on. Under no circumstances should you use the pre-cooked shrimp because they will make the final result tough. If you use frozen shrimp, which I do, thaw them -duh!)
- 1 cup beer (I like Yuengling but any beer other than Guinness will work)
- 1 cup Bisquick
- 1 cup flour
- Salt, pepper and red pepper
- 1 package coconut (I get the biggest to ensure I have enough coconut)
- Vegetable oil
- Thaw shrimp if frozen. I rinse them in cold water until they are pliable and then dry them in a paper towel
- Put flour, salt, pepper and red pepper into one bowl
- Add Bisquick and beer in another bowl and stir until combined
- Put coconut in another bowl
- Dredge shrimp in flour
- Dredge shrimp in beer batter
- Place shrimp in coconut and cover it, patting the coconut to adhere if necessary
- Repeat process until all the shrimp are battered
- Heat oil in a deep skillet or pot (I use a 4 qt pot)
- Place 4-5 shrimp in oil at a time. Flip them if necessary but they should become golden in about 2 minutes.
- Remove shrimp to plate to drain.
I make a citrus-mustard sauce for the shrimp:
- Orange marmalade
- Chili sauce
- Dijon mustard
Feel free to play with the proportions. I find that about a 1/2 cup of marmalade and a 1/2 cup of mustard with about 1/4 cup of chili sauce works well, but it truly depends on how sweet, citrusy or hot you want the sauce.