Deep-Fried Coconut Shrimp With Dipping Sauce

Ingredients

• 1 large egg
• 1/2 cup all-purpose flour
• 2/3 cup beer (room temperature)
• 1 1/2 teaspoons baking powder
• 1/3 cup all-purpose flour
• 2 cups mound's brand sweetened coconut
• 25 medium uncooked fresh shrimp, with tails left on
• 2 1/2 cups vegetable oil (can use 3 cups)

MARMALADE DIP

• 1/4 cup orange marmalade
• 1/3 cup honey
• 3-4 tablespoons Dijon mustard

Directions

1. 1

   For the marmalade dip; mix all ingredients together until well combined, then adjust all amounts to taste; chill until cold.

2. 2

   NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be).

3. 3

   In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined.

4. 4

   Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl.

5. 5

   Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off.

6. 6

   Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp.

7. 7

   Repeat with all remaining shrimp.

8. 8

   Place onto a parchment-lined baking sheet.

9. 9

   Refrigerate for a minimum of 5-24 hours.

10. 10

    Heat oil in a deep-fryer or in a large heavy pot to 350°F.

11. 11

    Fry the shrimp in batches turning once until golden brown.

12. 12

    Carefully using tongs remove to a brown paper bag or paper towels to drain.

13. 13

    Serve with dipping sauce.