• 2servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Flat beer

  2. 1 cup 62g / 2 1/5oz Self-rising flour

  3. 2 cups 186g / 6.6oz Sweetened coconut flakes -

  4. 7 ounce package

  5. 2 tablespoons 30ml Sugar

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 12 Jumbo shrimp

  8. Paprika

  9. Marmalade sauce for dipping

  10. 2 teaspoons 10ml Stone-ground mustard **

  11. 1 teaspoon 5ml Prepared horseradish

  12. 1/8 teaspoon 0.6ml Salt

  13. 1/2 cup 118ml Orange marmalade

Instructions Jump to Ingredients ↑

  1. ** Stone-ground mustard with whole-grain mustard seed.

  2. For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium sized bowl. Mix well, then cover and refrigerate at least 1 hour.

  3. Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350F Use enough oil to completely cover the shrimp.

  4. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp is dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously.

  5. Drop the battered shrimp into the coconut and roll it around so that it is well coated. Fry 4 shrimp at a time for 2-3 minutes or until the shrimp become golden brown.

  6. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving with marmalade sauce on the side.


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