Recipe

Coconut Shrimp With Dipping Sauce Recipe

Add Step-by-Step Photos	Jesuslincoln / All my dishes 2 years ago I had some coconut shrimp at Red Lobster and again at Outback and decided to tackle them myself. This is becoming a habit for me. Prep:200m Cook:30m Servings:4	Jesuslincol
	seafood shrimp coconut easy delicious

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emilydrew

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trackwidow

Ingredients

8 fluid ounces flat beer

1 cup self-rising flour

2 cups sweetened flaked coconut, divided (one 7-ounce package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

vegetable oil (for frying)

paprika

Marmalade Dipping Sauce:

1/2 cup orange marmalade

2 teaspoons stone ground mustard

1 teaspoon prepared horseradish

Directions

---To Make the Dipping Sauce---.

Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

---To Make the Batter---.

Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl.

Mix well, then cover and refrigerate for at least one hour.

---To Prepare the Shrimp---.

De-vein and peel off the shell back to the tail. (Leave the last segment of the shell plus the tail as a handle.)

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F. Use enough oil to cover the shrimp completely.

Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

Dip one shrimp at a time into the batter and drop the battered shrimp into the coconut . Roll it around so that it is well coated.

Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side.

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Comments

trackwidow 2 years ago said:
These sound really good. I love trying to make something that I've had at a restaurant and seeing if I can duplicate it. The fun part comes in the eating of it. I love the sauce recipe too.

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