Coconut Shrimp With Mustard Sauce

The vegetable oil is approximate, and depends to a good deal on the depth of the dutch oven you plan on using for frying the shrimp. 96 ounces/13 cups/3.5 quarts were simply what we used. You'll need a candy thermometer to keep track of the oil temp. and a metal slotted spoon to remove the shrimp.

Yield: 5 servings
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  • 1.5 pound(s) fresh jumbo shrimp unpeeled
  • 2 cup(s) all-purpose baking mix divided
  • 1 cup(s) beer
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) ground red pepper
  • 3 cup(s) sweetened, flaked coconut
  • 3.5 quart(s) vegetable oil
  • Mustard Sauce
  • 1/2 cup(s) dijon mustard
  • 2 tablespoon(s) light brown sugar
  • 2 tablespoon(s) beer
  • 1/4 teaspoon(s) ground red pepper


  1. 1. Peel the shrimp, BUT leave tails intact. Devein if desired. Se aside.

  2. 2. Stir together 1 cup baking mix and 1 cup beer until smooth.

  3. 3. Stir together remaining 1 cup baking mix, salt, and ground red pepper. Dredge shrimp in dry mixture and dip in beer mixture, allowing excess coating to drip. GENTLY roll shrimp in flaked coconut.

  4. 4. Pour vegetable oil to depth of 3 inches in a dutch oven and heat to 350.

  5. 5. Cook shrimp in batches, 1-2 minutes or until golden. Allow to drain on paper towel covered plates.

  6. 6. Make sure to keep temp around 350 and dredge the oil in between batches with slotted spoon to remove any residual batter left in dutch oven.

  7. 6. To prepare mustard sauce, stir together all ingredients. Serve with shrimp.
September 2012

This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.

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