• 1 lb. med-size, unpeeled shrimp
  • 3/4 c. biscuit mix
  • 1 tbsp sugar
  • 3/4 c. beer
  • 3/4 c. flour
  • 2 1/2 c. flaked coconut
  • Vegetable oil
  • Orange-Lime Dip:
  • 10 oz. jar orange marmalade
  • 3 tbsp spicy brown mustard
  • 1 tbsp fresh lime juice


Peel shrimp, leaving tails intact; devein and set aside. Combine biscuit mix, sugar and beer, stiring till smooth, set aside. Coat shrimp with flour; dip into beer batter, allowing excess coating to drain. Gently roll in coconut. Cook shrimp, a few at a time, 1 to 2 min. in deep oil heated to 350-375 degrees. Drain on paper towels & serve immediately.

Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp.

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Submitted 6/13/05.
Source: Southern Living 1996
Submitted By: Ruth Burbage
Coconut Shrimp with Orange-Lime Dip