Preparation:
Combine flour, beer, 1/2 cup coconut flakes, sugar and salt in a medium bowl. Mix with electric mixer. Mix well and cover, refrigerate for at least 1 hour.
If the shrimp are not ready for cooking, devein and peel off the shell back to the tail.
When the batter is ready, preheat oil in a deep pot or fryer to about 350 degrees. Use enough oil to completely cover shrimp.
Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp with a bit of paprika before dipping in batter.
Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around till well covered. Fry four shrimp at a time for 2-3 minutes or until shrimp become golden brown.
**You may have to flip shrimp over halfway thru cooking time. Drain on paper towels and serve with Marmalade Sauce on the side.
For sauce: Combine all ingredients in a small bowl. Cover and refrigerate this for at least an hour as well. |
