Outback Coconut Shrimp
Source of Recipe
net
List of Ingredients
Outback Coconut Shrimp
8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided (one 7-ounce package)
2 tablespoons sugar
1/2 teaspoon salt substitute
12 jumbo shrimp
vegetable oil (for frying)
paprika
Marmalade Dipping Sauce
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt
1. ---To Make the Dipping Sauce---.
2. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
3. ---To Make the Batter---.
4. Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl.
5. Mix well, then cover and refrigerate for at least one hour.
6. ---To Prepare the Shrimp---.
7. De-vein and peel off the shell back to the tail.
8. Leave the last segment of the shell plus the tail as a handle.
9. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F.
10. Use enough oil to cover the shrimp completely.
11. Pour the remainder of the coconut into a shallow bowl.
12. Be sure the shrimp are dry before battering.
13. Sprinkle each shrimp lightly with paprika before the next step.
14. Dip one shrimp at a time into the batter, coating generously.
15. Drop the battered shrimp into the coconut and roll it around so that it is well coated.
16. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown.
17. Flip the shrimp halfway through.
18. Drain on paper towels briefly before serving with marmalade sauce on the sideRecipe
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