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Copycat Coconut Shrimp Recipe

by Global Cookbook

Ingredients

1 c. flat beer 1 c. self-rising flour 2 c. sweetened coconut flakes (1 (7-oz) package) 2 Tbsp. sugar 1/2 tsp salt

12 x jumbo shrimp Paprika Oil for frying 1/2 c. orange marmalade 2 tsp stone-grnd mustard 1 tsp prepared horseradish Dash of salt

Directions

1. Use an electric mixer to combine beer, flour, 1/2 c. coconut flakes, sugar and salt in a medium bowl. Mix well; cover and chill at least 1 hour.
2. Devein shrimp and peel off shell back to the tail. Leave last segment of shell plus tailfins as a handle.
3. When beer batter is ready, preheat oil in a deep pot or possibly deep fryer to about 350 degrees. Use sufficient oil to completely cover the shrimp. Pour remainder of coconut into a shallow bowl.
4. Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.
5. Dip one shrimp at a time into batter, coating generously. Drop battered shrimp into coconut and roll around so it is well coated. Fry 4 shrimp at a time for 2 to 3 min or possibly till shrimp become golden. You may have to turn shrimp halfway through cooking time. Drain on paper towels briefly.
6. To prepare marmalade sauce: Combine all ingredients. Serve shrimp with sauce on side.

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