Beer Batter Coconut Shrimp

This is a tasty fried Beer Batter Coconut Shrimp recipe with orange dipping sauce.

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Holding shrimp by the tail, dredge in flour, shake off any excess flour. Dip in egg-beer batter and the allow excess to drip off. Roll shrimp in coconut. Place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.

Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Coconut Shrimp Dipping Sauce - Orange Dijon Dipping Sauce

1/2 cup Orange Marmalade
2 tablespoons Dijon Mustard

Blend well. Use cold or for best results, place in a small sauce pan and heat up before serving.

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