Coconut Shrimp

Recipe courtesy of biochemgirl

For the shrimp
1 cup flat beer
1 cup self rising flour (you can google how to make this)
2 cups sweetened coconut (1 7oz package)
2 TBS sugar
1/2 tsp salt
12 jumbo shrimp
vegetable oil for frying
paprika

For the marmalade sauce
1 cup orange marmalade
2 tsp stone ground mustard
1 tsp prepared horseradish
dash salt

1.  For the batter; use an electric mixer to combine the beer, flour, 1/2 cup coconut, sugar and salt in a medium bowl.  Mix well, then cover and refrigerate at least 1 hour.
2. Prepare the marmalade sauce by combining all 4 ingredients.  Cover and refrigerate for at least 1 hour.
3. Prepare the shrimp by deveining and butterflying.
4. When the batter is ready, preheat oil in a deep pot or pan to 350 degrees (we use the deep fryer).  Pour the remainder of the coconut in a shallow bowl.
5. Dry shrimp well before battering.  Sprinkle each shrimp lightly with paprika
6. Dip one shrimp at a time in the batter, coating generously.  Then put shrimp in coconut and cover generously as well.
7. Fry shrimp for 2-3 minutes, or until golden brown.  Drain on paper.