Coconut Shrimp

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Drum roll please…..the winner of the non-scientific poll that I asked on my Facebook Fan Page…COCONUT SHRIMP!! 🙂 You asked for it, now here it is! I love, love, love coconut shrimp. In fact anything that reminds me of a tropical getaway or a summer night is perfect in my book. Just put on some Jimmy Buffett, Kenny Chesney, Bob Marley, or any steel drum band and I am in my own personal heaven. Now where did I put my piña colada? This recipe reminds me of my rehearsal dinner at Breezes by the Bay in Grand Cayman. I had the best coconut shrimp that I have ever tasted that night and I vowed that I would recreate this amazingly tropical dish. This recipe comes close to recreating the experience, although I do not have the spectacular view of the Caribbean Sea and trade winds blowing through my hair.

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Coconut Shrimp

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Ingredients

1 egg
½ cup all-purpose flour
⅔ cup beer, Blue Moon is best!
1½ teaspoons baking powder
½ cup flaked coconut
2 tablespoons sugar
½ teaspoon salt
Dash of cayenne pepper
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying
1/2 cup orange marmalade
2 teaspoons mustard
1 teaspoon horseradish
dash salt
drizzle of honey to taste

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Instructions

In medium bowl, combine egg, flour, beer, baking powder, 1/2 cup coconut, sugar, and salt. Cover tightly and chill batter overnight.
Place flour and 2 cups of coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for one hour.
Heat oil to 350 degrees F in a deep-fryer or medium-sized pot.
In a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for coconut shrimp.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with dipping sauce.

Author: Laura