Seafood

Coconut Shrimp With Orange Mustard Sauce

Name: Coconut Shrimp With Orange Mustard Sauce
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 1/4 lbs large shrimp (peeled and deveined, tails intact); 1 1/3 cups all-purpose flour; 1 tsp salt; 1/4 tsp black pepper; 1/8 tsp paprika; 1 1/4 cups beer; 2 cups sweetened shredded coconut; 1/2 cup orange marmalade; 2 Tbsp orange juice; 1/4 cup Dijon mustard; 4 cups vegetable oil (for frying)

Crispy beer-battered shrimp coated in coconut and fried golden, served with a sweet-and-tangy orange Dijon dipping sauce.

45 minutes

Serves 4

Appetizer

Contains common allergens

Seafood Shellfish Wheat

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Instructions

5 steps

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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