Coconut Shrimp and Creole Marmalade Sauce

Happy Mardi Gras!⚜️ 💟 ⚜️ All we need today is shrimp, rice and everything nice. Check out this mouthwatering spiced coconut shrimp with sweet creole marmalade dip.

Coconut Shrimp and Creole Marmalade Sauce

Made with

Fiesta Tropicalé Sweetened Shredded Coconut




✓ 12 pcs. jumbo shrimp, tails on and deveined

✓ 1 cup ale, plus 1/4 cup

✓1 cup self-rising flour,plus 1/2 cup

✓2 cups Fiesta Tropicalé Sweetened Shredded Coconut

✓ 2 Tbsp. refined sugar

✓ 1/2 tsp. salt

✓ Paprika

✓ Cooking Oil for frying

Creole Marmalade Sauce

✓ 1 cup orange marmalade

✓ 4 tsp. ground mustard

✓ 2 tsp. horseradish

✓ 1/4 tsp. salt


⚜️ In a bowl, mix together flour, 1/2 cup coconut, sugar and salt. Add ale andstir well. Cover and refrigerate for one hour. After chilling batter, add 1/4cup ale to thin out batter.

⚜️ Spread 1/2 cup flour on a sheet pan. Spread 1 1/2 cup coconut on a separatesheet pan.

⚜️ Preheat oil in a large stockpot to 350 degrees.

⚜️ Take each shrimp, sprinkle with paprika, gently roll in flour, then dip inbatter. Sprinkle more coconut on battered shrimp.

⚜️ Gently drop shrimp into the oil and fry for around 2 minutes on each side. Setaside.

⚜️ For Dipping Sauce - Combine marmalade, mustard, horseradish, and salt.

⚜️ Serve coconut shrimp with Creole marmalade sauce and enjoy!