Coconut Shrimp With Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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:
1. -To Make the Dipping Sauce-.
2. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
3. -To Make the Batter-.
4. Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl.
5. Mix well, then cover and refrigerate for at least one hour.
6. -To Prepare the Shrimp-.
7. De-vein and peel off the shell back to the tail. (Leave the last segment of the shell plus the tail as a handle.)
8. 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.
9. 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.
10. 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.
11. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.
12. Drain on paper towels briefly before serving with marmalade sauce on the side.
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