Coconut Shrimp II

Ingredients

Contains: wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 quarts vegetable oil for frying
• 10 ounces orange marmalade
• 3 tablespoons prepared horseradish
• 3 tablespoons prepared mustard
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon paprika
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/3 cup beer
• 1 pound large shrimp, peeled and deveined with tails attached
• 1/4 cup all-purpose flour
• 8 ounces unsweetened flaked coconut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the orange marmalade, prepared horseradish and prepared mustard together in a small bowl until smooth, then set the dipping sauce aside.

2. In a bowl, whisk the all-purpose flour, baking powder, paprika, curry powder, salt and cayenne pepper, then slowly whisk in the beer until the batter is smooth.

3. Pour the vegetable oil into a deep, heavy pot and heat it to 350°F (175°C).

4. Pat the shrimp dry and dredge each one in the remaining all-purpose flour, shaking off the excess.

5. Dip each floured shrimp into the batter, letting the excess drip off, then press the flaked coconut firmly onto all sides.

6. Fry the shrimp in small batches for 2 to 3 minutes, turning once, until golden brown and the shrimp are opaque at 145°F (63°C) in the thickest part.

7. Drain the shrimp on paper towels and serve hot with the dipping sauce.