Shelly's Recipe

BEER-BATTERED COCONUT SHRIMP

Category: Fish and Seafood

Shrimp:
1 cup flour
1 egg
1/2 cup beer
12 large raw jumbo shrimp
1 cup unsweetened dried coconut
Vegetable oil for frying

Dipping sauce:
3 Dijon mustard
2 tsp lemon juice
2 tbsp honey
1 tbsp Thai sweet chili sauce

Blend beer, flour, egg together till smooth.

For sauce, blend all ingredients together until smoothly blended, warm in microwave.

Heat vegetable oil to 325. Dip shrimp in prepared batter, roll in the coconut and deep-fry until golden. Drain on paper towels, and then serve with warmed dipping sauce. Makes 12.