Coconut Shrimp - 1

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Large fresh shrimp - unpeeled
1 1/3 cups	83g / 2.9oz	All-purpose flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Paprika
1 1/4 cups	296ml	Beer
2 cups	186g / 6.6oz	Shredded coconut
		Vegetable oil
		Orange Mustard Sauce
1/4 cup	59ml	+ 2 tb. Orange marmalade
1/4 cup	59ml	+ 2 tb. Orange juice
2 tablespoons	30ml	Dijon mustard

Recipe Instructions

Peel and devein shrimp, leaving tails intact.

Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth.

Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350F) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce.

To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup.

From "Make It Miami" by The Guild of the Museum of Science, Inc./Miami, FL. In "America's Best Recipes: A 1989 Hometown Collection". Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 163. ISBN 0-8487-0765-6.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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