Another Recipe Kitchen Tested by the Party Saviors

Coconut Shrimp with Orange Marmelade Sauce

CATEGORY: Non-alcoholic
Oh, these are soooo good.  And the sauce has a perfect tangy, sweet bite.
PREP TIME: 20 minutes
COOK TIME: 12 minutes
Coconut Shrimp:
1 pound (approx. 24) shrimp, peeled (tails on)
1/2 cup flour
2/3 cup beer
1-1/2 teaspoons baking powder
1/4 cup flour
2 cups flaked coconut
3 cups oil for frying
Orange Marmalade Sauce:
1/2 cup orange marmalade
1/4 cup Dijon mustard
1/4 cup honey
1/4 teaspoon pepper sauce
  1. Coconut Shrimp:  Peel, except for tail, and clean shrimp.  Combine egg, 1/2 cup flour, beer and baking powder in a medium sized bowl. Place 1/4 cup flour and the coconut in two separate bowls. Holding shrimp by the tail, dredge in flour, shaking off excess flour.  Dip in egg/beer batter allowing excess to drip off.  Roll shrimp in coconut, placing on a baking sheet lined with wax paper.  Refrigerate for 30 minutes.
    Heat oil to 350 degrees F in a deep fryer. Fry shrimp in batches. Cook for 1-3 minutes, turning once during cooking time.  Shrimp should be golden brown (watch shrimp carefully- don't overcook!).  Using tongs, remove shrimp and place on paper towels to drain.
  2. Orange Marmalade Sauce:  In a small bowl, combine marmalade, mustard, honey and hot sauce; mix well.
    Serve shrimp warm with marmalade sauce.