Coconut Shrimp With Apricot-pineapple Dipping Sauc... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Even my friends who hate coconut will eat this shrimp. I serve it with a apricot-pineapple dipping sauce. Ingredients:
1 1/2 pounds medium,large,or jumbo shrimp-peeled,deveined,tails left on |
2 cups seasoned flour-divided( i use house autry seafood breader) |
1 12oz can beer |
1 cup shredded coconut |
oil |
dipping sauce |
1 cup apricot-pineapple preserves or orange marmalade. |
1/4 cup honey |
1/4 cup dijon mustard |
Directions:
1. Place one small bowl and two plates side by side.
2. In the bowl,combine one cup seasoned flour and enough beer to make a batter(it can be as thick or thin as you like).
3. Pour remaining cup of flour onto one plate and coconut onto the other.
4. Holding it by the tail,dredge shrimp in flour,then dip into batter,then coat with coconut.
5. Repeat until all shrimp are coated. If the batter or the coatings run out,simply add/make more.
6. In a cast iron skillet,electric skillet,or dutch oven,heat 1 inch of oil over medium high heat.
7. To test oil temperature, insert the handle of a wooden spoon. If it sizzles,oil is ready.
8. Fry shrimp for 1 minute on each side or until golden brown.
9. Watch closely,coconut burns easily.
10. Drain on paper towels.
11. Dipping sauce:
12. Combine preserves,honey,and mustard in small microwave safe bowl.
13. Microwave on high until warm.
14. Serve with shrimp.
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