coconut shrimp ii

(1 rating)
Recipe by
Penny Hall
Tucson, AZ

Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min Amount Per Serving Calories: 858 | Total Fat: 61.6g | Cholesterol: 105mg

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 15 Min

Ingredients For coconut shrimp ii

  • 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

How To Make coconut shrimp ii

  • 1
    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.

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