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Featured Recipe
Coconut Shrimp II

Coconut Shrimp II

By: KTEEKIMO

"A great tasting appetizer. Use Creole-style mustard for the sauce if it is available."

  • Prep Time:

    15 1
  •  

  • Cook Time:

    15 1
  •  

  • Ready In:

    30 1
 
 

Servings 6  | Original Recipe Yield: 6 servings

 
Ingredients
  • 64 oz. vegetable oil for frying
  • 10 oz. orange marmalade
  • 3 tablespoons prepared horseradish
  • 3 tablespoons prepared mustard
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup beer
  • 1 lb. large shrimp, peeled and deveined with tails attached
  • 1/4 cup all-purpose flour
  • 8 oz. unsweetened flaked coconut
 
Directions
  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.
  2. Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
  3. Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
  4. Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.
 
Nutritional Information

Amount Per Serving calories = 858 cal|total fat = 61.5 g|saturated fat = 26.6 g|cholesterol = 105 mg|sodium = 413 mg|carbohydrates = 65 g|fiber = 7.6 g|protein = 18 g

 
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