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Beer Battered Coconut Shrimp

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Serves 20


1 egg
1/2 cup all-purpose flour
2/3 cup Beer (American-Style Pale Ale or your favorite ale)
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 raw deveined shrimp, (16-20 count or your preferred size of shrimp) peel before prepping, leaving only the tail on.
3 cups cooking oil, for frying
  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
  2. Place 1/4 cup flour and coconut in two separate bowls.
  3. 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.
  4. Meanwhile, heat oil to 350 degrees F in a deep-fryer. You may also fry the shrimp in batches. Cook for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce or the recipe below.
  5. For a prepared dipping sauce, try the Rothschild Roasted Habanero Pineapple Dip from the Deli!
Dipping Sauce
1/2 cup orange marmalade
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
  1. Combine all dipping sauce ingredients in a stove-top pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes. Re-heat just before serving.
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