Coconut-Beer Shrimp

Submitted by Crabbycakes

"Treat yourself once in a while with this great appetizer. Soooo good"

 

• Ready In: 15mins
• Ingredients: 20
• Yields: 8 appetizer servings

ingredients

• 453.59 g medium raw shrimp
• 11.09 ml red peppers
• 5.56 ml salt
• 4.92 ml pepper
• 3.69 ml paprika
• 2.46 ml garlic powder
• 2.46 ml ground thyme
• 2.46 ml onion powder
• 2.46 ml ground oregano
• 177.44 ml flour, plus
• 29.58 ml all-purpose flour
• 88.74 ml beer
• 1 egg, beaten
• 2.46 ml baking powder
• 198.44 g package flaked coconut (unsweetened)
• vegetable oil

• Spicy Orange Dip

• 283.49 g jar orange marmalade
• 44.37 ml prepared horseradish
• 44.37 ml prepared brown mustard (or I like Dijon too)
• 2.46 ml grated fresh lemon rind

directions

1. Peel and devein shrimp, leaving tails on; rinse well, and set aside.
2. Combine seasonings in a small bowl,mixing well; set aside.
3. Combine flour, beer, egg, and baking powder in a medium bowl; mix well.
4. Dip shrimp into seasoning mixture; shake off excess mixture.
5. Dip seasoned shrimp into beer batter; dredge batter coated shrimp in coconut.
6. Fry shrimp, 5 or 6 at a time, in deep, hot oil (350F) about 45 seconds on each side or until shrimp are golden brown.
7. Drain shrimp on paper towels, and serve immediately with Spicy Orange Dip.
8. For Dip: Combine all ingredients in a small bowl; mix well.
9. Makes 1 1/4 cups.