Shelly's Recipe

COCONUT SHRIMP

Category: Seafood

FOR DIPPING SAUCE: Use orange marmalade, mustard and horseradish mixed to taste.

1 egg
1/2 cup flour
2/3 cup beer
11/2 tsp baking powder
1/4 cup flour
2 cups flaked coconut or you can use sweetened coconut for a different flavor
24 shrimp, peeled, deveined, tails intact
3 cups oil, for frying

In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in 2 separate bowls.

Holding shrimp by tails, dredge in flour, shaking off excess flour. Dip into egg/beer batter, allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate 30 minutes.

Heat oil to 350 in a deep-fryer. Fry shrimp in batter, cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. Serves: 6