Description
Crispy, crunchy and sweet Coconut Shrimp with Marmalade Dipping Sauce for a little taste of the Caribbean, any time!
Ingredients
1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes
2 tablespoons sugar
1/2 teaspoon salt
20 jumbo shrimp
coconut oil for frying
DIPPING SAUCE
1/2 cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish
2 teaspoons shredded unsweetened coconut
1 dash of salt
Instructions
- Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix well with electric mixer, cover and refrigerate for at least 1 hour.
- Prepare the shrimp by de-veining and peeling 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 degrees 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 dipping in batter. Dip one shrimp at a time into the batter, coating generously.
- Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown. Flip the shrimp over halfway through. Drain on paper towels. Serve with Marmalade Sauce on the side.
- Marmalade Dipping Sauce: Combine all ingredients in a small bowl and refrigerate for at least one hour.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Seafood
- Method: Deep Fry
- Cuisine: Caribbean
Keywords: Coconut Shrimp, Shrimp with Coconut
Congrats to you, Gypsy! I’m looking forward to following your adventure, on the road or in the kitchen!
xoxo
Many Thanks! (MUCH) more to come… xox!!!