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Coconut Shrimp with Orange-Lime Dip Recipe | |
Caribbean Seafood | |
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Ingredients:
1 lb. med-size, unpeeled shrimp3/4 c. biscuit mix 1 tbsp sugar 3/4 c. beer 3/4 c. flour 2 1/2 c. flaked coconut Vegetable oil Orange-Lime Dip: 10 oz. jar orange marmalade 3 tbsp spicy brown mustard 1 tbsp fresh lime juice
Directions:
Peel shrimp, leaving tails intact; devein and set aside. Combine biscuit mix, sugar and beer, stiring till smooth, set aside. Coat shrimp with flour; dip into beer batter, allowing excess coating to drain. Gently roll in coconut. Cook shrimp, a few at a time, 1 to 2 min. in deep oil heated to 350-375 degrees. Drain on paper towels & serve immediately.Combine orange marmalade with mustard and lime juice; cook over med. heat, stirring constantly, until marmalade melts. Remove from heat; cool. Cover and store in rfrigerator up to 1 week. About 1 1/4 cups. Serve with Coconut Shrimp. | |