Coconut Beer Shrimp With Sweet Tangy Sauce Recipes

COCONUT BEER SHRIMP WITH SWEET AND TANGY SAUCE

Coconut Beer Shrimp With Sweet and Tangy Sauce image

The addition of coconut to this breading is an act of genius! Plate these up for your next cocktail party or game night.

Provided by Leah Stacey

Categories Seafood

Number Of Ingredients 12

Ingredients

4 eggs
1 c beer
3 tsp Creole seasoning
1 1/4 c flour
2 Tbsp baking powder
48 large raw shrimp, peeled and deveined with tails
1 bag sweetened coconut, shredded
2 c oil
SWEET AND SOUR SAUCE
2 c orange marmalade
1/4 c Dijon mustard
1 1/2 Tbsp horseradish

Steps:

1. Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
2. Blend well.
3. Dip the shrimp in beer batter and roll in coconut.
4. Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
5. The oil should be at least 1-1/2" deep.
6. Drop shrimp in a few at a time and fry until golden brown.
7. Remove and drain on paper towel.
8. SAUCE - Blend together dipping sauce ingredients.

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