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Ingredients
- 1 c. flat beer
- 1 c. self-rising flour
- 2 c. sweetened coconut flakes (1 (7-oz) package)
- 2 Tbsp. sugar
- 1/2 tsp salt
- 12 x jumbo shrimp Paprika Oil for frying
- 1/2 c. orange marmalade
- 2 tsp stone-grnd mustard
- 1 tsp prepared horseradish Dash of salt
Directions
- Use an electric mixer to combine beer, flour, 1/2 c. coconut flakes, sugar and salt in a medium bowl. Mix well; cover and chill at least 1 hour.
- Devein shrimp and peel off shell back to the tail. Leave last segment of shell plus tailfins as a handle.
- When beer batter is ready, preheat oil in a deep pot or possibly deep fryer to about 350 degrees. Use sufficient oil to completely cover the shrimp. Pour remainder of coconut into a shallow bowl.
- Be sure shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.
- Dip one shrimp at a time into batter, coating generously. Drop battered shrimp into coconut and roll around so it is well coated. Fry 4 shrimp at a time for 2 to 3 min or possibly till shrimp become golden. You may have to turn shrimp halfway through cooking time. Drain on paper towels briefly.
- To prepare marmalade sauce: Combine all ingredients. Serve shrimp with sauce on side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 649g | |
| Calories 1339 | |
| Calories from Fat 247 | 18% |
| Total Fat 29.51g | 37% |
| Saturated Fat 24.93g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2995mg | 125% |
| Potassium 601mg | 17% |
| Total Carbs 246.25g | 66% |
| Dietary Fiber 12.5g | 42% |
| Sugars 127.12g | 85% |
| Protein 17.2g | 28% |
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