How to make it

  • ---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.

Reviews & Comments 1

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    " It was excellent "
    trackwidow ate it and 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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