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Coconut Shrimp with Sweet and Tangy Sauce Recipe

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This recipe for Coconut Shrimp with Sweet and Tangy Sauce is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shrimp:
4 Eggs
1 C. Beer
3-1/2 tsp. Creole Seasoning, divided
1-1/4 C. Flour
2 Tbsp. Baking Powder
48-Large Raw Shrimp, peeled and deveined (leave the tails on)
1-1/2 C. Fresh or moist-packed shredded coconut
2 C. Peanut Oil for Deep Frying (or the frying oil of your preference)

Sauce:
2 C. Orange Marmalade
1/4 C. Creole or Dijon Mustard
3 Tbsp. Shredded Horseradish (or prepared Horseradish)
Directions:
Directions:
Shrimp:
Combine eggs, beer, 1 tsp. of the Creole Seasoning, flour and baking powder. Mix well.
Season the shrimp with the remaining 2-1/2 tsp. of Creole Seasoning.
Dip the shrimp, one at a time; in the beer batter, then roll in the coconut.
Place on a piece of wax paper and repeat until all shrimp are coated.

Heat the oil to 350º in a deep fryer, wok, or a deep heavy bottomed saucepan. The oil should be at least 1-1/2 inches deep.
Drop the shrimp carefully, a few at a time; into the hot oil and fry until golden brown. Remove the shrimp with a slotted utensil and drain on paper towel.

Sauce:
Blend all ingredients together and refrigerate.
Number Of Servings:
Number Of Servings:
6

 

 

 

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