COCONUT SHRIMP II

Coconut Shrimp II image

A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

Provided by KTEEKIMO

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon paprika
¼ teaspoon curry powder
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup beer
1 pound large shrimp, peeled and deveined with tails attached
¼ cup all-purpose flour
8 ounces unsweetened flaked coconut

Steps:

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.
Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.
Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.
Fry shrimp in hot oil until golden on both sides. Drain briefly and serve with reserved dipping sauce.

Nutrition Facts : Calories 857.7 calories, Carbohydrate 64.5 g, Cholesterol 104.4 mg, Fat 61.6 g, Fiber 7.9 g, Protein 18 g, SaturatedFat 26.6 g, Sodium 418.6 mg, Sugar 31.5 g