Coconut Shrimp with Orange Marmalade Dipping Sauce
For some time, Susan has been suggesting that I make Coconut Shrimp with Orange Marmalade Dipping Sauce. This is a time of the year when fresh bay shrimp are abundant along the Gulf Coast. The local bay shrimp are my absolute favorite! Therefore, I thought that they would be perfect in this dish, and they were!
24large shrimp,16 to 20 count or larger, peeled and deveined with tails left on
3/4cupall-purpose flour, divided
1 1/2teaspoonsbaking powder
1largeegg
2/3cupbeer
2cupsflaked sweetened coconut*
2cupspeanut oil
Orange Marmalade Dipping Sauce
1/2cuporange marmalade
2teaspoonsDijon mustard
1teaspoonprepared horseradish
2teaspoonshoneyor to taste
Instructions
Coconut Shrimp
Combine 1/2 cup flour, baking soda, egg and beer in a bowl. Whisk until smooth.
Place remaining 1/4 cup flour, and coconut in separate bowls.
Hold shrimp by the tail and dredge in flour. Then, dip shrimp in beer batter; allow excess batter to drip off. Roll dipped shrimp in coconut. Place on wax paper lined baking sheet. Repeat with remaining shrimp. Refrigerate for at least 30 minutes.
Heat oil in Dutch oven or large frying pan to 375° F.
Fry shrimp in batches in hot oil, turning once for 2 to 3 minutes, or until golden brown. Watch carefully to ensure that the coconut does not burn. Drain on paper towels. Repeat with remaining shrimp.
Serve with Orange Marmalade Dipping Sauce.
Yield: 2 to 4 servings.
Orange Marmalade Dipping Sauce
Combine orange marmalade, Dijon mustard, horseradish, and honey in a bowl. Stir until well combined. Refrigerate until ready to use. Yield: 1/2 cup.