Coconut Shrimp with Orange Mustard Sauce

These are so good, just like you find at our favorite restaurant. The dipping sauce is good with grouper fingers also (which is what I have now that I am allergic to shrimp).

1 1/4 pounds unpeeled large fresh shrimp
1 1/3 cups all purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 1/4 cups beer
2 cups shredded coconut
vegetable oil for frying
Orange Mustard sauce (below)

1. Peel and devein shrimp, leaving tails intact.
2. Combine flour, salt, pepper, and paprika in a medium bowl. Stir well.
3. Make a well in the center of flour mixture. Gradually add beer. Stir until batter is smooth.
4. Dip shrimp into batter, then dredge in coconut.
5. Fry shrimp in hot oil (350 degrees) until lightly brown. Drain and serve with Orange Mustard Sauce.

Orange Mustard Sauce
1/3 cup orange marmalade
1/3 cup orange juice
2 Tablespoons good quality deli mustard

Combine in a small bowl, stirring well.

 

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