Coconut Shrimp II

A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 858 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon paprika
• ¼ cup all-purpose flour
• ¾ cup all-purpose flour
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon curry powder
• 2 quarts vegetable oil for frying
• 3 tablespoons prepared mustard
• 3 tablespoons prepared horseradish
• ⅓ cup beer
• 10 ounces orange marmalade
• 1 pound large shrimp, peeled and deveined with tails attached
• 8 ounces unsweetened flaked coconut

Recipe Instructions

Step 1

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.

Step 2

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.

Step 3

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

Step 4

Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.