Coconut Beer Batter Shrimp

By joenelson2516

Ingredients

• Seasoning mix:
• 1 tablespoon cayenne pepper
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons fresh ground black pepper
• 1 1/4 teaspoons garlic powder
• 2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Flour mixture:
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons Seasoning mix
• Batter:
• 2 eggs
• 2 teaspoons seasoning mix
• 1 1/2 cups all-purpose flour
• 1 cup beer
• 1 tablespoon baking powder
• 4 dozen medium or 2 dozen jumbo shrimp (2 lbs)
• 3 cups grated coconut (6 oz.)
• Sweet and Sour Sauce:
• 1 18oz. jar orange marmalade
• 3-4 tablespoons Creole or brown mustard
• 2-3 tablespoons prepared horseradish

Preparation

Step 1

Combine all seasoning mix ingredients and mix well, set aside.
In a medium bowl, combine 1/2 cup flour and 1 1/2 teaspoons Seasoning mix, set aside.
In another medium bowl, combine all batter ingredients, mix well, set aside.
Peel and devein shrimp. Sprinkle both sides with remaining seasoning mix. Dredge each shrimp in flour mixture. Then dip into batter mixture, except for tail. Allow excess batter to drip off. Coat generously with coconut, set aside.
In deep fryer, heat oil to 350 degrees F. Drop shrimp one at a time into oil and fry to golden brown, about 1 minute per side. Drain on paper towels. Serve warm and with Sweet and Sour sauce.