Beer battered spicy sweet coconut shrimp with marmalade sauce
A little bit sweet, a little bit spicy. You'll love these delicious beer battered coconut shrimp.
Servings: 4
Ingredients
For shrimp
- 1 egg
- 1 cup flour divided
- ⅔ cup beer
- 1 ½ teaspoons baking powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 2 cups flaked sweetened coconut
- 24 shrimp
- 3 cups oil for frying
For sauce
- ¼ cup orange marmalade
- 4 tablespoons prepared horseradish
- 3 tablespoon spicy brown mustard
Instructions
For shrimp
- Combine beer, egg, ½ cup flour, baking powder, and spices and stir together. Set up the other half cup flour in first bowl, beer mix in second bowl, and sweetened shrimp in the last bowl. Dredge cleaned shrimp in flour, then beer batter, then coconut (I really just sprinkled the coconut on top). Chill refrigerated for at least an hour, two would probably be fine too. Deep fry in preheated 350 degree Fahrenheit oil for 3-5 minutes, until golden brown.
For sauce
- Combine ingredients and stir well.