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COCONUT BEER BATTER SHRIMP




List of Ingredients



• *******SAUCE*******
  
• 3/4 CUPS ORANGE MARMALADE
  
• 2 1/2 TABLESPOONS DIJON STYLE MUSTARD OR TO TASTE
  
• 2 1/2 TABLESPOONS DRAINED PREPARED BOTTLED HORSERADISH ( NOT CREAMY SAUCE KIND)
  
• **********CAYENNE MIXTURE**********
  
• 1 TABLESPOON CAYENNE PEPPER
  
• 2 TEASPOONS SALT
  
• 1 1/2 TEASPOONS EACH PAPRIKA, PEPPER AND GARLIC POWDER
  
• 1 TEASPOON EACH ONION POWDER, THYME AND OREGANO
  
• *************REMAINING INGREDIENTS***************
  
• 1 3/4 CUPS FLOUR DIVIDED
  
• 2 LARGE EGGS, SEPARATED
  
• 3/4 CUPS BEER ( NOT DARK)
  
• 3 CUPS COCONUT
  
• OIL
  
• 1 3/4 POUND EXTRA LARGE FRESH SHRIMP, SHELLED, DEVEINED, LEAVING TAIL AND LAST JOINT INTACT
  






Instructions



1. COMBINE ALL OF THE """"SAUCE"""" INGREDIENTS MIXING WELL. SET ASIDE.
   
   
2. IN A BOWL, COMBINE ALL OF THE """"CAYENNE""""MIXTURE, MIXING WELL. SET ASIDE.
   
3. IN A BOWL, COMBINE 1 1/4 CUPS FLOUR, 2 TEASPOONS OF THE CAYENNE MIXTURE, EGG YOLKS AND BEER, MIXING JUST UNTIL WELL MIXED.
   
4. IN ANOTHER BOWL, BEAT THE EGG WHITES UNTIL THEY HOLD A SOFT PEAK. FOLD THE FLOUR MIXTURE INTO THE EGG WHITES. COVER AND CHILL FOR 30 MINUTES.
   
5. IN ANOTHER BOWL, COMBINE REMAINING 1/2 CUP FLOUR AND 1 1/2 TEASPOONS OF THE REMAINING CAYENNE MIXTURE, MIXING WELL.
   
6. HEAT 2 TO 3" OF OIL TO 325° IN A DEEP POT.
   
7. ************SETTING UP INGREDIENTS*****************
   
   BOWL WITH CAYENNE MIXTURE
   BOWL OF FLOUR AND CAYENNE MIXTURE
   BATTER
   COCONUT
   
8. TOSS SHRIMP IN THE CAYENNE MIXTURE, THEN ROLL IN THE FLOUR MIXTURE. SHAKE OFF ANY EXCESS, AND DIP ALL BUT THE TAIL IN THE BATTER. ROLL IN COCONUT COVERING WELL.
   
9. FRY SHRIMPS IN HOT OIL AND FRY ABOUT 2 MINUTES ON EACH SIDE, BEING CAREFUL NOT TO OVERCOOK. REMOVE AND DRAIN ON PAPER TOWELS.
   
10. SERVE WITH SAUCE.