Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Large fresh shrimp - unpeeled

  2. 1 1/3 cups 83g / 2.9oz All-purpose flour

  3. 1 teaspoon 5ml Salt

  4. 1/4 teaspoon 1 1/3ml Pepper

  5. 1/8 teaspoon 0.6ml Paprika

  6. 1 1/4 cups 296ml Beer

  7. 2 cups 186g / 6.6oz Shredded coconut Vegetable oil Orange Mustard Sauce

  8. 1/4 cup 59ml 2 tb. Orange marmalade

  9. 1/4 cup 59ml 2 tb. Orange juice

  10. 2 tablespoons 30ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350F) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup. From "Make It Miami" by The Guild of the Museum of Science, Inc./Miami, FL. In "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg.

  2. ISBN 0-8487-0765-6.


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