To serve as a main dish, put about 1/3 cup sauce in each of 6 small bowls and place each on a serving plate; surround each bowl with about 8 shrimp. For an appetizer, serve 4 shrimp per person with about 3 Tbsp. sauce on the side.


  • Seasoning Mix:
  • 1 Tbsp. cayenne pepper
  • 2 1/4 tsp. salt
  • 1 1/2 tsp. sweet paprika
  • 1 1/2 tsp. black pepper
  • 1 1/4 tsp. garlic powder
  • 3/4 tsp. onion powder
  • 3/4 tsp. dried thyme leaves
  • 3/4 tsp. dried oregano leaves
  • 2 eggs
  • 1 3/4 all-purpose flour, in all
  • 3/4 cup fresh beer
  • 1 Tbsp. baking powder
  • 4 dozen medium shrimp, peeled (but with tails on) and deveined, about 2 lbs.
  • 3 cups grated coconut, about 6 oz.
  • Vegetablle oil for deep frying
  • Sweet and Tangy Dipping Sauce(recipe follows)
  • 1(18 oz.) jar orange marmalade, or
  • 1 2/3 cup
  • 5 Tbsp. Creole mustard (preferred) or brown mustard
  • 5 Tbsp. finely grated horseradish or prepared horseradish
  • Combine all the ingredients for sauce and mix well. Makes 2 1/2 cups.


Thoroughly combine the seasoning mix ingredients in a small bowl. In a seperate bowl combine 2 teaspoons of the mix with the eggs, 1 1/4 cups flour, the beer and baking powder; mix well, breaking up any lumps.

In a small bowl combine the remaining 1`/2 cup flour with 1/2 tsp. of the seasoning mix; set aside. Place the coconut in a seperate bowl.

Sprinkle both sides of the shrimp with the remaining seasoning mix. Then holding the shrimp by the tail,dredge each in the flour mixture, shaking off excess, then dip in batter (except for tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet.

Heat oil to 350 degrees. rop shrimp, one at a time, into the hot oil and fry until golden brown, about 30 seconds to 1 minute per side. Do not crowd. (You may want to cut the first shrimp in half to estimate frying time; the batter should be cooked through but the shrimp not overcooked.) Drain on paper towels. Serve immediately with Sweet and Tangy Dipping Sauce.

Print this recipe

Submitted 6/13/05.
Source: Paul Prudhomme's Louisana Kitchen
Submitted By: Lisa Rizk
Coconut Beer Shrimp with Tangy Sauce