Coconut Beer Shrimp

Coconut Beer Shrimp


O man the famous in season north waters spot prawns are now showing up at the docks and markets.

I look forward to getting this premium quality shrimp that disappear as fast as they are caught.

Usually shipped off to Dubai and Japan. But this year the trade economy is weak and the number #1 fancy seafood which is sold abroad for many more dollars. Demand is low and the catch this season is abundant.

I managed to talk a fisherman into giving me a kilo for 25 bucks in the pouring rain down at the Grandville Docks.

Nothing starts a back yard get together talking about food faster than a platter of Coconut Shrimp being passed around.

Those mouth watering jewels of the sea deserve my best sweet and tangy dipping sauce to accent such a tasty treat.

Here is that recipe;


Sweet and Tangy Shrimp Dipping Sauce.

1-18 oz. Jar of the good quality marmalade

5 tbs of good dark creole mustard or grainy Dijon. The fresher the better!

5 tbs of fresh grated horseradish from the root or Strubbs pasteurized brand in a jar is ok!

1 dash of cayenne pepper personal taste

Mix all the ingredients together and use for dip or a good baste for a bbq pork or ham roast.

Store in a closed jar refrigerated.

oven baked

Coconut Beer Shrimp

This recipe was shown me by Chef K-Paul Prudhomme at his restaurant in Louisiana when I visited there as a guest chef.

Over the years I have perfected thekitchenman retro recipe.

You will need;

32 [2lbs of spot prawns 16/20 size]


Seasoning Mixture;

1 tbs fresh ground cayenne pepper

2 1/4 tsp. of sea salt.

1 ½ tsp fresh sweet paprika

1 ½ tsp of fresh ground black pepper

1 ¼ tsp of fresh garlic powder

¾ tsp fresh onion powder

¾ tsp of dried thyme leaves

¾ tsp of dried oregano

Combine all the ingredients in a bowl and set aside.


For the batter;  [use large bowl]

1 ¾ cups of all-purpose flour

2 large eggs

2 tsp of the seasoning mixture

¾ cup cold lager beer

1 tbs fresh baking powder

Combine the eggs and the 2 tsp of seasoning mix and whip till blended adding to the 1 ¼ cups of the flour along with the cold beer and baking powder mixing well making sure it has no lumps!

Now in another small bowl add the remaining ½ cup of flour with 1 ½ tsp of the seasoning mixture for dredging shrimp.


Soak the shrimp in some ice cold water in a bowl with a hand full of sea salt to crispen the shrimp.

While soaking in the salty bath, peel and devein leaving the tails attached and rinse off well and set aside.


Grate 3 cups of fresh coconut into a bowl and make ready for dredging the shrimp.


On the stove preheat 1 litre of fresh vegetable [ do not use canola] oil to 350 degrees making sure to keep the temperature constant.


Now sprinkle both sides of the each shrimp with the remaining seasoning one at a time holding by the tail.

Now dredge into the flour knocking off any excess flour.

Now dip the coated shrimp into the batter {except for the tail} allowing any excess batter to drip off.

Now coat all sides of the shrimp generously pressing firmly in the fresh grated coconut and let rest on a wax paper lined baking sheet.

When oil is ready take by the tail in hand one shrimp and slowly lower it into the hot oil.

Repeat this process without overcrowding the fry pot.

As they float and cook for about 1 minute a side, turn over being careful.

Continue to deep fry for another 60 seconds.

As a precaution I always time the first shrimp and cut it opened and sampling to determine if the cooking time was correct. If so carry on hand frying in small batches.

Add the dipping sauce and you now have a first class Coconut Shrimp done thekitchenman way!

Shrimply Delish!