Coconut Shrimp

servings: 2
Prep Time: 15 Min
Cook Time: 10 Min

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Ingredients

Orange Mustard Sauce

  • 2 tbsp Dijon mustard
  • 1/4 cup orange juice
  • 2 tbsp orange juice
  • 1/4 cup orange marmalade
  • 2 tbsp orange marmalade

Coconut Shrimp

  • 1/2 lb shrimp, unpeeled
  • Vegetable oil, for frying
  • 1 1/3 cup all-purpose flour, spooned and leveled, plus more for pan
  • 1 1/4 cup cold beer
  • 1/8 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded coconut

Preparation

Make orange mustard sauce by combining marmalade, orange juice, and mustard in a small bowl, stirring well. Heat oil for frying to 350 degrees.

Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil until lightly browned. Drain on paper towels. Serve with orange mustard sauce.

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