Boston Lager Coconut Gulf Shrimp

Coconut Shrimp


Yield: Serves 2-4

Pat the shrimp dry and place in a shallow bowl. Drizzle with the lemon juice. Let stand for 15 minutes. Mix 1 cup of the flour, paprika and 1 teaspoon salt in a shallow bowl. Combine the remaining 1 cup flour, 1 tablespoon salt, Boston Lager and coconut in a bowl and mix well. Dredge the shrimp in the flour mixture. Dip the floured shrimp in the batter and coat well. Fry in hot oil in a skillet until golden brown. Combine the orange marmalade and honey in a bowl and mix well. Spoon into a small serving bowl. Serve shrimp with orange honey mixture and lemon wedges.

Recipe compliments of Alabama Gulf Seafood.  Visit for more Gulf seafood recipes.


    • 1 pound medium Gulf shrimp, peeled, with tails on
    • 2 tablespoons lemon juice
    • 2 cups flour
    • 1 tablespoon paprika
    • 1 teaspoon salt
    • 1 tablespoon salt
    • 1 (12-ounce) can Samuel Adams Boston Lager
    • 1 cup shredded coconut
    • Vegetable oil for frying
    • ½ cup orange marmalade
    • ½ cup honey
    • Lemon wedges
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