Coconut Shrimp II

Name: Coconut Shrimp II
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 quarts vegetable oil for frying; 10 ounces orange marmalade; 3 tablespoons prepared horseradish; 3 tablespoons prepared mustard; 3/4 cup all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon paprika; 1/4 teaspoon curry powder; 1/8 teaspoon salt; 1/8 teaspoon cayenne pepper; 1/3 cup beer; 1 pound large shrimp, peeled and deveined with tails attached; 1/4 cup all-purpose flour; 8 ounces unsweetened flaked coconut

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 6 servings 👁️ 1 views

A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 858

% Daily Value*

Total Fat 61.6g 79%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 419mg 18%

Total Carbohydrate 64.5g 23%

Dietary Fiber 7.9g 28%

Total Sugars 31.5g

Protein 18g 36%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

In a small bowl, stir together marmalade, horseradish and mustard; set aside.

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne.

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

Fry shrimp in hot oil until golden on both sides.

Drain briefly and serve with reserved dipping sauce.