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Outback Coconut Shrimp


1 cup flat beer
1 cup sel-rising flour
2 cups sweetened cocnut flakes, 1-7oz. pkg.
2 Tabl. sugar
12 jumbo shrimp
Vegetable oil for frying
Marmalade Sauce for dipping
1/2 cup orange marmalde
2 teas. stone ground mustard
1 teas. prepared horserade
dash of salt


1. For the batter, use an electric mixer to combine the beer, flour. 1/2 cup coconut flakes, sugar, and salt in a medium bowl. Mix well, the cover and refrigerate at last 1 hour.

2. Prepare your marmalade sauce by combining all four ingredients in a small bowel. Cover and refrigerate for at least 1 hour.

3. Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.

4. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degress. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl.

5. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step.

6. Dip the shrimp one at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.

7. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper yowels briefly before srving with marmalade sauce on the side.

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