Coconut Shrimp Recipe
Here’s our spin on the Coconut Shrimp Recipe - outrageously good, but party-perfect because you can hold them in your chafing dish!
Sure you can bake them, but why? It’s party time - let’s get some good taste going here! But if you coat and fry, how to do you keep them warm and yummy while your guests mingle...? (...nobody likes the taste or feel of 'old fry'...)
Check this out - fried to perfection, loaded with coconut flavor, but you keep them nice and warm in your chafer. Party Perfect!
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Portions/Servings This recipe will feed 10-12 people.
Read about Party Food Quantities to plan for more or less.
1 pound large shrimp
Oil for deep frying
1 cup flour
1/4 teaspoon baking powder
1/3 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon pepper
1/3 cup soda water or ginger ale
8 ounces of flakes coconut
flour for coating
1 medium jar of Orange Marmalade
1 airplane size bottle of Grand Marnier
4 tablespoons of white, creamed horseradish
2 tablespoons of full flavored mustard
1 can chicken stock (with a chafer)
Clean, peel and devein the shrimp - we like to leave the tails on.Set up your deep fryer. You’re looking for 350-375° .
Make the sauce by combining all the ingredients. Cover and keep at room temperature.
Mix up the dry ingredients: flour, powder, paprika, garlic, salt and pepper. Just before you’re ready to proceed, add the carbonated liquid. Stir well and begin right away.
Roll each shrimp in the extra flour, then dip in the batter, and roll in the coconut. We lay them on wax paper until we have enough to fry - but we do them at light speed.
Carefully drop them into the hot oil ; 1.5 - 2 minutes works for us, nice golden brown outside and white inside. Gotta have both.
Using a chafing dish? Pour enough of the chicken stock to cover the bottom of the pan. Now stir in a tablespoon or two of your sauce (depends on the size of the dish.) Stir the shrimp around in the dish, and add more chicken stock if they begin to look dry.
Serve with your sauce nearby. We use cut up oranges and parsley to garnish this dish.
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