Coconut Shrimp Appetizer With Apricot Dipping Sauce
Better recipes, better meals.
Better recipes, better meals.
Jumbo shrimp are dipped in a beer batter and rolled in coconut before deep-frying. They're served with an apricot and mustard dipping sauce.
Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. Keep the shrimp in the fridge until you are ready to coat them in the batter. Prepare Batter: Use an electric mixer, on medium-low speed, to combine the beer, flour, 1/2 cup of the coconut flakes, sugar, and salt in a medium bowl until well combined. Cover the mixture and refrigerate at least an hour. Prepare Dipping Sauce: In a bowl combine apricot preserves, mustard, and salt. Cover and refrigerate 1 hour.
Remove the batter from the fridge; heat 2-inches of oil to 350 degrees in a deep saucepan or fryer. Take the remainder of the coconut and pour into a shallow bowl or dish. Sprinkle each shrimp lightly with the paprika. Dip 1 shrimp at a time into the batter, generously coating. Drop it into the coconut and roll it around until it is well coated. Fry three or four shrimp at a time for 2 to 3 minutes, turning the shrimp halfway through. Make sure they are golden brown on each side before removing from oil. Drain on paper towels and sprinkle lightly with salt to taste. Serve with the dipping sauce and enjoy!!
Notes:
-Make sure to have extra coconut on hand in case you like a heavier coating of it.
-You can substitute orange marmalade for the apricot preserves, if you prefer.
Submitted By: Amanda C
View all recipes by this user
|
Reviews: |
|
|---|---|