Coconut Shrimp II

Name: Coconut Shrimp II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 79 milliliters beer; 0 teaspoons cayenne pepper; 0 teaspoons curry powder; 59 milliliters all-purpose flour; 3 Tbsps prepared horseradish; 3 Tbsps prepared mustard; 283 grams orange marmalade; 0 teaspoons paprika; 0 teaspoons salt; 454 grams shrimp, peeled and deveined with tails attached; 227 grams unsweetened flaked coconut; 2 liters vegetable oil for frying

Coconut Shrimp II is a dairy free and pescatarian main course. This recipe serves 6. One portion of this dish contains about 19g of protein, 57g of fat, and a total of 745 calories. Head to the store and pick up vegetable oil, beer, cayenne pepper, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside.

Ingredients you will need

Horseradish

Marmalade

Mustard

Cooking Oil

Equipment you will use

Deep Fryer

Bowl

Combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. Stir in beer.

Ingredients you will need

Baking Powder

Curry Powder

Ground Cayenne Pepper

Paprika

All Purpose Flour

Beer

Salt

Dredge shrimp in 1/4 cup flour, dip in beer batter and roll in coconut.

Ingredients you will need

Coconut

Shrimp

All Purpose Flour

Beer

Roll

Dip

Fry shrimp in hot oil until golden on both sides.

Ingredients you will need

Shrimp

Cooking Oil

Drain briefly and serve with reserved dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Deep Fryer

Bowl

Ingredients

Servings:

0teaspoons

baking powder 79milliliters

beer 0teaspoons

cayenne pepper 0teaspoons

curry powder 59milliliters

all-purpose flour 3Tbsps

prepared horseradish 3Tbsps

prepared mustard 283grams

orange marmalade 0teaspoons

paprika 0teaspoons

salt 454grams

shrimp, peeled and deveined with tails attached 227grams

unsweetened flaked coconut 2liters

vegetable oil for frying

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.