Caribbean Shrimp
Ready In: 40 mins
Serves: 6
Ingredients
- 1 egg
- 1 cup all-purpose flour
- 1⁄2 cup beer, preferably Red Stripe
- 1⁄2 tablespoon baking powder
- 1 tablespoon salt
- 1⁄2 tablespoon fresh ground black pepper
- 1⁄2 tablespoon red pepper (cayenne)
- 1⁄2 tablespoon paprika
- 1 tablespoon garlic powder
- 1⁄2 teaspoon dried leaf thyme
- 1⁄2 teaspoon dried oregano leaves
- 1 cup grated coconut (1-1/2)
- vegetable oil (for frying)
- 1 cup orange marmalade
- 1⁄4 cup dijon-style mustard
- 1⁄8 teaspoon ground ginger
Directions
- Peel and devein shrimp, leaving tails on.
- In a bowl, combine egg with 3/4 cup of the flour, the beer and baking powder.
- In another bowl, mix remaining flour with herbs and spices.
- Holding tail, dip each shrimp first in batter, then in seasoned flour and shake off excess.
- Sprinkle each shrimp liberally with grated coconut and set aside on a baking sheet.
- Heat oil in a deep skillet over medium heat.
- Add shrimp 1 at a time.
- Cook until golden brown on all sides, turning once.
- Drain on paper towels.
- Prepare a sauce by mixing marmalade, mustard and ginger in a small bowl.
- Spoon sauce into 6 small bowls.
- Place bowls on 6 appetizer plates.
- Surround bowls with 4 shrimp per serving.
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