Coconut Shrimp With Orange Mustard Sauce
Crispy beer-battered shrimp coated in coconut and fried golden, served with a sweet-and-tangy orange Dijon dipping sauce.
Contains common allergens
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Instructions
- 1
Peel and devein the shrimp, leaving the tails intact, and pat dry. In a medium bowl, stir together the flour, salt, pepper, and paprika.
- 2
Make a well in the center of the flour mixture and gradually pour in the beer, stirring until the batter is smooth.
- 3
Place the shredded coconut in a shallow dish. Dip each shrimp into the batter to coat, then dredge in the coconut, pressing gently to adhere.
- 4
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes until lightly golden and the shrimp are opaque, then drain on paper towels.
- 5
Make the orange mustard sauce: In a small bowl, whisk together the orange marmalade, orange juice, and Dijon mustard until smooth. Serve alongside the hot coconut shrimp for dipping.
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