Coconut Beer Shrimp

Coconut Beer Shrimp

Yields 4 servings.

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Ingredients:

2lbs uncooked Shrimp, Peeled & Deveined, Tails on

For the Seasoning:

1 T red Pepper Flakes, Ground
1 ½ t Sweet Paprika
1 ½ t Cracked Black Pepper
1 ¼ t Garlic Powder
¾ t Oinon Powder
¾ t Thyme
¾ t Oregano

For the Batter:

2 Eggs
1 ¾ c All-Purpose Flower
¾ c Flat beer
1 T Baking soda
3 c unsweetened Coconut, Grated
Vegetable Oil for Frying (I used Coconut oil)

For the dipping Sauce:

1 c Orange Marmalade
¼ c Prepared Horseradish

Preparation:

1. In a small mixing bowl, prepare the seasoning by combining the red pepper flacks, Paprika, black pepper, garlic, and onion powders, thyme, and oregano. Transfer to a clean dish
2. In a large mixing bowl, combine 2 t of the seasoning with 1 ¼ c of Flour, Baking soda, Eggs and flat beer.
3. In another small mixing bowl, combine the remaining ½ c Flour with 2 t of the seasoning.
4. In a deep cast iron skillet heat 2 inches of oil to 375 degrees
5. Coat each shrimp by grudging in the dish of then in flour seasoning mixture.
6. Dip each shrimp in batter, then dredge in the shredded coconut.
7. Carefully place the shrimp into the hot oil a few at a time.
8. Using a slotted spoon to turn them once, fry the shrimp until they are golden brown, about 1 to 2 minutes.
9. Use your slotted spoon to remove the shrimp from the hot oil, drain on paper towel.
10. Serve hot with Dipping Sauce

Of the Dipping Sauce

1. In a small Bowl, combine the orange marmalade with prepared horseradish. Mix together well, then refrigerate for 1 hour.
2. Transfer the dipping sauce to a small dish.

Note:

I used a deep frier with coconut oil to fry the shrimp instead of a cast iron pan.  You can get one here: https://amzn.to/3LBYmT5

This Recipe is from The Margaritaville Cookbook, Published in 2000 by Olaf Nordstrom ISBN # 1-883684-22-6 Buy it Here https://amzn.to/3Ps3H1s  (it is now named Jimmy's Buffet: Food for Feeding Friends and Feeding Frenzies)