November 11, 2009 12:00 PM

Serves: 4

Hands-on time: 50 min.

Total time: 1 hr., 10 min.

2 cups self-rising flour, divided

½ tsp. salt

½ tsp. paprika

1 cup beer

1 lb. (16-20 count) unpeeled jumbo raw shrimp

2½ cups sweetened shredded coconut

Vegetable oil

Marmalade Dipping Sauce

1. Combine 1 1/3 cups flour, salt and paprika; add beer, whisking until blended. Cover and refrigerate for at least one hour.

2. Peel shrimp, leaving tails on; de-vein, if desired.

3. Place remaining flour in shallow bowl. Coat shrimp in flour. Dip in beer batter; shake off excess. Gently roll in coconut.

4. Pour oil to depth of 2 inches in a Dutch oven; heat over medium-high heat to 350°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire rack over paper towels. Serve with Marmalade Dipping Sauce.

Marmalade Dipping Sauce

1 cup orange marmalade

4 tsp. stone-ground mustard

1 tbsp. prepared horseradish

Stir together ingredients; cover and chill.

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