Coconut Beer Shrimp With Sweet and Tangy Sauce
Ingredients
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4 eggs
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1 c beer
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3 tsp Creole seasoning
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1 1/4 c flour
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2 Tbsp baking powder
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48 large raw shrimp, peeled and deveined with tails
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1 bag sweetened coconut, shredded
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2 c oil
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SWEET AND SOUR SAUCE
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2 c orange marmalade
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1/4 c Dijon mustard
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1 1/2 Tbsp horseradish
How to Make Coconut Beer Shrimp With Sweet and Tangy Sauce
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Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
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Blend well.
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Dip the shrimp in beer batter and roll in coconut.
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Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
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The oil should be at least 1-1/2″ deep.
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Drop shrimp in a few at a time and fry until golden brown.
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Remove and drain on paper towel.
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SAUCE – Blend together dipping sauce ingredients.
