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Coconut Shrimp with Mustard Sauce Recipe

Coconut Shrimp with Mustard Sauce Recipe

Prep Time 15 minutes Cook Time 15 minutes

From the kitchen of: Jennie Rainwater, Baton Rouge, Louisiana

What you'll need


  • 1 1/2 lbs. unpeeled jumbo shrimp
  • 3 cups flaked coconut
  • 2 cups biscuit mix (divided)
  • 1 cup beer (or seltzer water)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil

Mustard Sauce

  • 1/2 cup Dijon mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 1/4 teaspoon cayenne pepper

How to make it

  1. Peel shrimp, leaving tails, devein and set aside.
  2. Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper.
  3. Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut.
  4. Pour vegetable oil to 3 inches deep and heat to 350° F. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.
  5. Sauce: Stir together sauce ingredients and serve.