Coconut Beer Shrimp with Sweet & Tangy Sauce
Yield
6 servingsPrep
15 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
beer
|
|
| 3 ½ | teaspoons |
creole seasoning
|
* |
| 1 ¼ | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 48 | large |
shrimp
raw, peeled, tails on, devein |
|
| 1 ½ | cups |
coconut
fresh, shredded |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Sweet and tangy sauce | |||
| 2 | cups |
orange marmalade
|
|
| ¼ | cup |
creole mustard
|
* |
| 3 | tablespoons |
horseradish
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
beer
|
|
| 18 | ml |
creole seasoning
|
* |
| 296 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 48 | large |
shrimp
raw, peeled, tails on, devein |
|
| 355 | ml |
coconut
fresh, shredded |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| Sweet and tangy sauce | |||
| 473 | ml |
orange marmalade
|
|
| 59 | ml |
creole mustard
|
* |
| 45 | ml |
horseradish
shredded |
|
Directions
Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.
Blend well.
Season shrimp with remaining seafood seasoning.
Dip the shrimp in beer batter and roll in coconut.
Fry in oil heated to 350℉ (180℃) F in deep fryer, wok or deep saucepan.
The oil should be at least 1½ inch deep.
Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel.
SAUCE-Blend together dipping sauce ingredients.
