Coconut shrimp
- Main Ingredient: Shellfish Shrimp Beer Coconut
- Course: Various Main Dishes
- Yield:
Coconut shrimp ingredients
- 1 1⁄4 lb Large fresh shrimp, unpeeled
- 1 1⁄3 c All-purpose flour
- 1 t Salt
- 1⁄4 t Pepper
- 1⁄8 t Paprika
- 1 1⁄4 c Beer
- 2 c Shredded coconut
- Vegatable oil
- ORANGE MUSTARD SAUCE
- 1⁄4 c + 2 tb. orange marmalade
- 1⁄4 c + 2 tb. orange juice
- 2 T Dijon mustard
Cooking Coconut shrimp
1. Peeli and devein shrimp, leaving tails intact.
2. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
3. Make a well in center of flour mixture.
4. Gradually add beer, stirring until batter is smooth.
5. Dip shrimp in batter; dredge in shredded coconut.
6. Fryi shrimp in hot oil (350°F).
7. Until lightly browned.
8. Drain on paper towels.
9. Serve with orange mustard sauce.
10. To make orange mustard sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well.
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