Coconut Shrimp Ii

Name: Coconut Shrimp Ii
Ingredients: 2 quarts vegetable oil for frying; 10 ounces 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 pound large shrimp, peeled and deveined with tails attached; 1/4 cup all-purpose flour; 8 ounces unsweetened flaked coconut

14 ingredients

4 steps

Ingredients

2 quarts vegetable oil for frying
10 ounces 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 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces 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. Watch Now
2

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer. Watch Now
3

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut. Watch Now
4

Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce. Watch Now