- Details
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Parent Category: Recipes
• 1 cup flat light beer (Miller Lite preferred)
• 1 cup self-rising flour
• 2 cups sweetened coconut flakes, divided
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 15 jumbo shrimp
• Vegetable oil for frying
• Sweet paprika
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• Apricot Dipping Sauce:
• 1/2 cup Apricot preserves
• 2 teaspoons stone ground mustard (with the mustard seeds)
• 1 dash of kosher salt
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Method:
Prepare the shrimp by deveining and peeling off the shell back to the
tail. Leave the last segment of the shell plus the tail as a handle.
Keep the shrimp in the fridge until you are ready to coat them in the
batter. Prepare Batter: Use an electric mixer, on medium-low speed, to
combine the beer, flour, 1/2 cup of the coconut flakes, sugar, and
salt in a medium bowl until well combined. Cover the mixture and
refrigerate at least an hour. Prepare Dipping Sauce: In a bowl combine
apricot preserves, mustard, and salt. Cover and refrigerate 1 hour.
Remove the batter from the fridge; heat 2-inches of oil to 350 degrees
in a deep saucepan or fryer. Take the remainder of the coconut and
pour into a shallow bowl or dish. Sprinkle each shrimp lightly with
the paprika. Dip 1 shrimp at a time into the batter, generously
coating. Drop it into the coconut and roll it around until it is well
coated. Fry three or four shrimp at a time for 2 to 3 minutes, turning
the shrimp halfway through. Make sure they are golden brown on each
side before removing from oil. Drain on paper towels and sprinkle
lightly with salt to taste. Serve with the dipping sauce and enjoy!!
Notes:
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-Make sure to have extra coconut on hand in case you like a heavier
coating of it. -You can substitute orange marmalade for the apricot
preserves, if you prefer.
