Spicy Orange Cranberry Coconut Shrimp Recipe

Ingredients:
Dipping Sauce:
1 jar Stonewall Orange Cranberry Marmalade
2 1/2 tbsp prepared horseradish (more to taste)
2 1/2 tbsp prepared mustard (more to taste)

Coconut Shrimp:
1 large egg, slightly beaten
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 tsp baking powder
1/2 tsp cayenne pepper (or adjust to taste)
1 pinch salt
1/4 cup all-purpose flour
sweetened flaked coconut (as needed, start with 1 cup)
1 lb uncooked shrimp, shelled and deveined 


Directions:
Dipping Sauce:
In a bowl combine all ingredients until well blended, then adjust the horseradish sauce and mustard adding in more if needed to taste. Refrigerate until ready to use.

Coconut Shrimp:
In a medium bowl whisk egg, then add in 1/2 cup all-purpose flour, beer, baking powder, cayenne and salt; whisk until smooth and blended. In another bowl place 1/4 cup flour, and then place coconut in another bowl (start with 1 cup coconut and add in more as needed). Prepare a plate. Holding the shrimp by the tail dredge firstly in flour (shaking off any excess flour) then dip into the beer batter allowing any excess batter to drip off, then lastly coat in the flaked coconut. Place the battered shrimp onto a plate and refrigerate for 2 hours (you may refrigerate up to 24 hours if preparing ahead to serve at a get together). About 10 minutes before removing the shrimp from the fridge heat oil in a deep-fryer to 350 degrees F. Fry the shrimp in batches turning once (about 2-3 minutes depending on how large your shrimp is). Carefully remove the shrimp using a slotted spoon then place on a heavy brown paper bag or paper towels to drain. Serve with dipping sauce.

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