Shrimp in coconut beer batter with dipping sauce

(adapted from Chef Paul Prudhomme's Louisiana Kitchen) A nice appetizer, though very caloric.


(Serves 12 as appetizer)








  1. Combine the seasoning mix together in a bowl.
  2. Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done.
  3. Mix together 2 tsp of the seasoning mix, 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl.
  4. Combine the remaining flour with another 2 tsp of the seasoning mix.
  5. Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels.


Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well.


Difficulty: easy if you can deep-fry.
Time: 15 minutes preparation, 15 minutes cooking.
Precision: Measure batter, improvise with spices and dipping sauce.


Nicholas Horton 
Aiken Computation Lab, Harvard University, Cambridge, Mass., USA harvard!horton 
Recipe last modified: 16 Sep 86

Original header

Path: decwrl!recipes
From: horton@harvard.HARVARD.EDU (Nike Horton)
Subject: RECIPE: Coconut shrimp
Message-ID: <7339@decwrl.DEC.COM>
Date: 2 Jan 87 04:47:34 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Aiken Lab, Harvard University, Cambridge, Mass., USA
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