America's Best Recipes/1989

Coconut Shrimp
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1-1/4 pounds unpeeled large fresh shrimp 1-1/3 cups all-purpose flour 1 teaspoon salt
1/4 teaspoon pepper 1/8 teaspoon paprika 1-1/4 cups beer
2 cups shredded coconut vegetable oil ORANGE MUSTARD SAUCE: 1/4 cup plus 2 tablespoons orange marmalade
1/4 cup plus 2 tablespoons orange juice 2 tablespoons Dijon mustard



1 Peel and devein shrimp, leaving tails intact.
2 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.
3 Dip shrimp in batter, and dredge in shredded coconut. Fry shrimp in hot oil (350) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.
4 ORANGE MUSTARD SAUCE: Combine orange marmalade, orange juice, and Dijon mustard in a small bowl, stirring well. Yield: about 1 cup.

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