Outback Coconut Shrimp

Budget Menu & Dirt Cheap Recipes General Recipes Outback Coconut Shrimp

Viewing 0 reply threads
  • Author
    Posts
    • #240370

      Outback Coconut Shrimp

      1 C. flat beer
      1 C. self-rising flour
      2 C.

      sweetened coconut flakes (1 7-oz. pkg.)
      2 T. sugar
      1/2 t.

      salt
      12 jumbo shrimp (peeled, deveined…leave on
      tail fins for a ‘handle’)
      Vegetable oil for frying
      paprika

      In an electric mixer combine beer, flour, a
      half cup of the coconut flakes, sugar and
      salt. Mix well, cover and refrigerate for at
      least an hour. Prepare marmalade sauce
      (recipe below), cover and refrigerate for an
      hour as well.

      When batter is ready, preheat
      oil to 350?, use enough to completely cover
      shrimp. Pour remaining coconut in a shallow
      bowl. Be sure shrimp are dry before
      battering.

      Sprinkle each shrimp with paprika
      before next step. Dip shrimp in batter,
      coating well, then drop battered shrimp
      into coconut and roll to coat. Fry shrimp
      four at a time for 2-3 minutes each, or until
      they turn a golden-brown color.

      You may need
      to flip them halfway. Drain on paper towels
      and serve.

      Marmalade sauce for dipping

      1/2 C. orange marmalade
      2 t. stone-ground mustard (with whole grain
      mustard seed)
      1 t.

      prepared horseradish
      dash salt

      Combine and chill.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes General Recipes Outback Coconut Shrimp