Coconut Shrimp



  1. In medium bowl, combine egg, ½ cup flour, beer, baking powder, ½ cup coconut, 2 tablespoons sugar, and ½ teaspoon salt. Chill batter overnight.
  2. Place ¼ cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for one hour. Heat oil to 350 degrees F in a deep-fryer or medium sized pot.
  3. In a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for coconut shrimp.
  4. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with dipping sauce.

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