This recipe is in my secret arsenal of meals to impress, and it is among one of our favorite treats. I don’t make it too often because it is fried , but it is worth every calorie and minute of prep time. We aren’t big coconut people, but this coconut shrimp is awesome; the orange marmalade dipping sauce really sets the flavor off perfect too. You will want to work with larger shrimp (oxymoron, right?) so you don’t over cook them. I usually use 21/25 or 16/20 shrimp; if you get small shrimp they will be hard to work with when you are battering and frying them. I usually serve this with some kind of rice on the side, or sometimes I make them as a side dish to steak and veggies. Whatever you serve them with, they will be sure to steal the show so don’t stress about it too much. Enjoy!
Coconut Shrimp w/ Orange Marmalade Dipping Sauce (Print Me)
1 lb extra large/jumbo shrimp (I use around a 16/20 size)
Oil for frying
1/2 cup flour
2/3 cup beer (I use light beer, you could also use chicken broth/stock)
1 1/2 tsp baking powder
2 cups flaked coconut
Additional flour for dipping (about 1/4 cup)
1/2 cup orange marmalade (I use the reduced sugar kind)
2 tsp yellow prepared mustard
1 tsp horseradish
Peel and devain (if not done already) the shrimp, but leave the tails on. In a medium bowl, combine the egg, 1/2 cup flour, beer and baking powder. Put 1/4 cup flour and coconut on two separate plates. Dip the shrimp in flour, then in the egg/beer batter allowing the excess to drip off. Roll the shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes to ensure the coconut sticks to the shrimp. While waiting, combine all ingredients for the sauce and refrigerate until ready to serve. When ready, heat oil in a large frying pan over medium-high heat (you will want enough oil so it is about a 1/4 or an inch deep). Fry shrimp in small batches, turning once, for 2 to 3 minutes on each side (or until golden brown).
Adapted From: All Recipes