Beat The Heat Beer Battered Coconut Shrimp with Sweet & Tangy Sauce


4 eggs

1 cup of Beat The Heat beer

3 ½ tsp Creole seasoning

1 ¼ cup all-purpose flour

2 tbsp baking powder

48 raw shrimp, peeled & de-veined, tails on

2 cups shredded coconut, oil for deep frying.

Sauce: 2 cups orange marmalade, ¼ cup dijon mustard, 3 tbsp shredded horseradish. Blend together.



Combine eggs, beer, 1 tsp seasoning, flour, baking powder. Blend.

Season shrimp with remaining seasoning.

Dip shrimp in beer batter and roll in shredded coconut.

Fry in oil heated to 350F in a wok. Drop in shrimp few at a time until golden brown. Serve with sauce.

Recipe Courtesy of Black Oar Brewing

Hungry for more? Try pairing it with Red Eye Chilled Tomato Soup With Beer.

Beat The Heat Beer Battered Coconut Shrimp with Sweet & Tangy Sauce

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