Coconut Shrimp (Ray's)

By Jan_Fowler

Ingredients

• Dipping sauce:
• 1 egg
• 3/4 cup flour, divided
• 2/3 cup beer
• 2 cups flaked coconut
• 1 1/2 tsp baking powder
• 24 shrimp, cleaned, peeled and deveined
• oil for frying
• orange marmalade combined with horseradish

Preparation

Step 1

In medium bowl combine egg, 1/2 cup flour, beer and baking powder.

Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail and dredge in flour, shaking off excess flour.

Dip in egg batter allowing 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 degrees in deep fryer.

Fry shrimp in batches, turning once for two to three minutes or until golden brown.

Using tongs, remove shrimp to paper towels to drain.