Recipe
Coconut Shrimp With Dipping Sauce Recipe
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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
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 Jesuslincol |
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Fans
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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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.