1. ---To Make the Dipping Sauce---. 2. Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour. 3. ---To Make the Batter---. 4. Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl. 5. Mix well, then cover and refrigerate for at least one hour. 6. ---To Prepare the Shrimp---. 7. De-vein and peel off the shell back to the tail. 8. Leave the last segment of the shell plus the tail as a handle. 9. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350°F. 10. Use enough oil to cover the shrimp completely. 11. Pour the remainder of the coconut into a shallow bowl. 12. Be sure the shrimp are dry before battering. 13. Sprinkle each shrimp lightly with paprika before the next step. 14. Dip one shrimp at a time into the batter, coating generously. 15. Drop the battered shrimp into the coconut and roll it around so that it is well coated. 16. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. 17. Flip the shrimp halfway through. 18. Drain on paper towels briefly before serving with marmalade sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
