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