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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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- 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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- 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.
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