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Betty's Coconut Shrimp

Betty's Coconut Shrimp

Recipe by BlackstoneBetty

Serves 4

Time: 1 hour

Difficulty: Intermediate


For the Shrimp:

  • 1 pound large, extra large, or jumbo shrimp
  • 1 cup all-purpose flour, divided
  • 1/2 tablespoon Blackstone Citrus Garlic Mojo Seasoning
  • 1 bottle beer
  • 2 cups unsweetened coconut flakes
  • Oil for frying

For the Dipping Sauce:

  • 1/2 cup orange marmalade
  • 1 tablespoon horseradish
  • 1 tablespoon stone ground mustard


  1. In a small bowl, mix together the dipping sauce ingredients, adjusting the measurements to your preference (e.g. adding more horseradish for a stronger flavor or more marmalade for a sweeter sauce). Refrigerate until ready to serve.
  2. Peel the shrimp, leaving the tails on, and butterfly them.
  3. In a gallon-sized storage bag, combine 1 cup of flour and the Blackstone Citrus Garlic Mojo seasoning. Add the shrimp to the bag and gently shake to evenly coat them.
  4. In a large mixing bowl, whisk together 1 cup of flour and enough beer to create a pancake-batter consistency. Set aside.
  5. In a second large mixing bowl, add the coconut flakes.
  6. Dip the shrimp, one by one, into the beer batter, allowing the excess to drip off. Then, place the shrimp into the coconut flakes, pressing to coat evenly. Place the coated shrimp on a parchment paper-lined tray and repeat the process until all the shrimp are coated. Place the tray of shrimp in the freezer for at least 20-30 minutes before frying.
  7. Preheat the oil to 350 degrees Fahrenheit. Fry the shrimp in batches for 2-3 minutes per side, or until they are golden brown. Allow the shrimp to drain on paper towels.
  8. Serve the shrimp with the dipping sauce and a dusting of extra seasoning. Enjoy!

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