 Coconut Shrimp - Instructions
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange
marmalade, mustard, and horseradish mixed to taste. In medium bowl, combine egg, 1/2 cup flour, beer,
and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls.
Hold shrimp by tail and dredge in flour, shaking off excess flour. Dip in batter; allow excess to drip
off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30
minutes. Heat oil to 350 F (175 C) in a deep fryer.
Fry shrimp in batches. Cook 2 to 3 minutes or until golden brown, turning once. Using tongs, remove
shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Yield: 6 servings
Note: Serve Coconut Shrimp with a simple sauce. Mix together 3/4 cup orange marmalade, 1/4 cup
Dijon-style mustard, 2 tablespoons prepared horseradish, and 1/4 cup honey.
Submitted by "Linda" to Allrecipes.com.
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