Coconut Shrimp II

By nlhartman

This recipe is very messy to make, but the shrimp is incredible!

Ingredients

• 2 quarts vegetable oil for frying
• 10 ounces orange marmalade
• 3 tablespoons prepared horseradish
• 3 tablespoons prepared mustard
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon paprika
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/3 cup beer
• 1 pound large shrimp, peeled and deveined with tails attached
• 1/4 cup all-purpose flour
• 8 ounces unsweetened flaked coconut

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from allrecipes.com

Preparation

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.

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 and roll in coconut.

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