Serves: 4
Hands-on time: 50 min.
Total time: 1 hr., 10 min.
2 cups self-rising flour, divided
½ tsp. salt
½ tsp. paprika
1 cup beer
1 lb. (16-20 count) unpeeled jumbo raw shrimp
2½ cups sweetened shredded coconut
Vegetable oil
Marmalade Dipping Sauce
1. Combine 1 1/3 cups flour, salt and paprika; add beer, whisking until blended. Cover and refrigerate for at least one hour.
2. Peel shrimp, leaving tails on; de-vein, if desired.
3. Place remaining flour in shallow bowl. Coat shrimp in flour. Dip in beer batter; shake off excess. Gently roll in coconut.
4. Pour oil to depth of 2 inches in a Dutch oven; heat over medium-high heat to 350°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire rack over paper towels. Serve with Marmalade Dipping Sauce.
Marmalade Dipping Sauce
1 cup orange marmalade
4 tsp. stone-ground mustard
1 tbsp. prepared horseradish
Stir together ingredients; cover and chill.
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