Coconut Shrimp With Orange Mustard Sauce

• Ready In: 45 mins
• Yields: 1 cup

Ingredients

• Coconut Shrimp

• 1 1⁄4 lbs shrimp, unpeeled (large)
• 1 1⁄3 cups all-purpose flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon paprika
• 1 1⁄4 cups beer
• 2  cups coconut, shredded
•  vegetable oil

• Orange Mustard Sauce

• 1⁄4 cup orange marmalade, plus
• 2  tablespoons orange marmalade
• 1⁄4 cup  orange juice, plus
• 2  tablespoons  orange juice
• 2  tablespoons Dijon mustard

Directions

1. Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
2. Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
3. Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
4. Drain in paper towels.
5. Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
6. Jan.