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Beer Battered Coconut Shrimp with a Sweet Citrus Chili Sauce

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Sweet and crispy beer battered shrimp with the perfect sweet citrus and chili sauce!

Ingredients

  • 3 cups Vegetable Oil
  • ⅓ cups Sweet Red Chili Sauce Found In The Thai Food Selection
  • 1 cup Pineapple Preserves Or Orange Marmalade
  • 1 Tablespoon Chopped Cilantro
  • 1-⅓ cup Flour
  • 1-½ teaspoon Baking Powder
  • 1 cup Beer I Used Sam Adams Summer Ale
  • ¼ cups Coconut Milk
  • 2 Tablespoons Sugar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • ½ teaspoons Each, Salt And Pepper
  • 2 cups Sweetend Shredded Coconut
  • 20  Jumbo Shrimp Or Prawns Peeled And Deveined

Preparation

Pour oil in a medium-sized saucepan and heat on medium high until it reaches 360ºF. An oil thermometer works wonderfully here! Mix together chili sauce and preserves and microwave for 30 seconds. Add the cilantro, mix and set aside.

Mix together flour, baking powder, beer, coconut milk, sugar, and spices. Pour your shredded coconut in a separate shallow bowl.

Once oil reaches temperature, dredge 1 shrimp into the batter, and then into the shredded coconut, pressing the coconut into the batter.

Carefully, drop into the oil and fry for 3 to 4 minutes. With a metal slotted spoon, carefully remove the shrimp and place them on a plate lined with a paper towel. I did 3 shrimp at a time to not overcrowd the pan and they all came out perfect.

Serve with the sweet chili and citrus sauce and enjoy!

4 Comments

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Haley on 7.1.2011

I’m dying to make these and I’m so excited that your recipe is featured! Congrats!

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Nancy @ Coupon Clipping Cook on 7.1.2011

This looks so good. Not a lot of ingredients either and the ones you’ve used sound delicious together. Great picture of this dish too!

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yardsailor on 7.1.2011

Can’t wait to try this!

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sheila Barfield on 7.1.2011

Looks great I have been looking for a good recipe for this. I get fresh water prawns from http://www.laurenfarms.com that will work GREAT with this

7 Reviews

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Kelly on 2.2.2018

Delicious!

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Cynthia on 5.1.2014

The BEST coconut shrimp I have ever had, and I’ve had some from all over.

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Bonnie on 9.21.2012

Amazing flavor! I’ve made this recipe five times already, and will probably make it one hundred more.

The first few times I made it that the batter would start to fall off near the end. My tip — freeze or refrigerate the battered shrimps for ten or so minutes while the oil heats. It’ll stay on! [I also like to butterfly them.] Didn’t make the sauce, but they taste amazing with copy-cat Zesty Burger King Sauce.

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Jennifer on 3.18.2012

This was delicious. The batter is really tasty and the coconut adds a bit of texture and sweetness. I did think that sweet chili sauce was way too sweet (especially with the sweetened coconut). Next time I think I’ll go with a straight sweet chili sauce, rather than adding preserves. I found this messy to make too, but it was oh-so-good and worth it. Thanks so much for the recipe!

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Courtney Legenhausen on 7.2.2011

I made this for dinner tonight and it was amazing!!! I didn’t quite get the sauce right…I think I bought the wrong kind of chili sauce;( I will definitely be making this one again, bravo!

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