Coconut Shrimp is a tropical-flavored dinner that will have you feeling like you are walking on white-sand beaches. The exterior is crispy and flaky with the fruity flavor of coconut, while the interior is sweet shrimp. Infused with amazing seasoning and with a tangy, sharp dipping sauce, Coconut Shrimp is a literal rainbow of tastes. It’ll have you rethinking your fried food favorites.
IngredientsFor the sauce: • 10 ounces orange marmalade • 3 tablespoons prepared horseradish, optional • 3 tablespoons mustard For the shrimp: • 2 quarts vegetable oil, for frying • 1 cup all-purpose flour, divided • 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 • 8 ounces unsweetened flaked coconut
Using a small mixing bowl, stir in the marmalade, the horseradish, and the mustard, until a cohesive sauce forms. Set it aside.
Heat up the vegetable oil in a deep fryer to 375 degrees F.
Add in 3/4 cup of the flour, the baking powder, paprika, curry powder, salt, and cayenne.
Mix in the beer.
Dunk the shrimp into the remaining 1/4 cup of the flour, then in the beer batter, and then roll it in the coconut.
Fry up the shrimp in the hot oil until the shrimp is golden brown on both sides, about 3-5 minutes.
Drain the shrimp briefly to get off any excess grease.
Serve the shrimp with the dipping sauce.