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Coconut Shrimp

(Photo by: www.sugarmamabakingco.files.wordpress.com)

 

If you haven’t noticed yet, I am a huge seafood lover. This dish is one of my favorites. It is best served with orange marmalade dipping sauce and is a great party appetizer. This dish is absolutely refreshing on a warm summer afternoon.

 

SERVES: 4

 

INGREDIENTS:

2/3 cup beer

1/2 cup all-purpose flour

1 egg

1 1/2 teaspoons baking powder

2 cups shredded coconut

24 large shrimp (peeled, de-veined, cleaned)

3 cups oil for frying

Orange marmalade as the dipping sauce (optional)

 

INSTRUCTIONS:

 

In a bowl, mix the beer, four, egg and baking powder. Spread coconut on a flat plate. Heat the oil to 350F in a deep-fryer or frying pan.

 

Dip the shrimp in the batter, and then roll it in the coconut. Fry the shrimp in the hot oil, turning once, for 3 to 4 minutes, or until golden brown.

 

Place the cooked shrimp on paper towels to drain the excess oil. Serve warm.

 

I like to serve them with orange marmalade as the dipping sauce.

Posted by: / June 29, 2010

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