COCONUT SHRIMP
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Coconut Shrimp

2 qt. vegetable oil, for frying
10 oz. orange marmalade
3 tbsp. prepared horseradish
3 tbsp. prepared mustard
3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. paprika
1/4 tsp. curry powder
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/3 cup beer
1 lb. large shrimp, peeled, deveined, with tails attached
1/4 cup all-purpose flour
8 oz. unsweetened flaked coconut

Heat oil in a deep fryer to 375 F.
In a small bowl, stir together marmalade, horseradish and mustard. Set
aside.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and
cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter. Roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly.
Serve with reserved dipping sauce.

 

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