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Coconut Shrimp with Orange Dipping Sauce
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Serves 6
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Ingredients:
1 egg
1/2 cup all-purpose flour
2/3 cup beer
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
1 lb raw shelled and deveined shrimp, 16-29 count
Vegetable oil, for frying
In medium bowl, combine egg, flour, beer, salt and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Heat 1 inch of oil to 350 degrees F in a deep skillet or saucepan. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with the Orange Dipping Sauce.
Orange Dipping Sauce
1/2 cup orange marmalade
1/4 cup honey
1/4 cup mild Dijon Mustard
4 drops hot pepper sauce
In small bowl, whisk together all dipping sauce ingredients; refrigerate until ready to use.
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In medium bowl, combine egg, flour, beer, salt and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
Heat 1 inch of oil to 350 degrees F in a deep skillet or saucepan. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with the Orange Dipping Sauce.
Orange Dipping Sauce
In small bowl, whisk together all dipping sauce ingredients; refrigerate until ready to use.
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