Outback Coconut Shrimp

[BiggerPiggyBank]

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.

[Author]

Posts