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Coconut Shrimp
| Ingredients | |||
| 1 1/4 | pound | large shrimp, unpeeled | |
| 1 1/3 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 1/8 | teaspoon | paprika | |
| 1 1/4 | cup | beer | |
| 2 | cup | shredded coconut | |
| 1 | vegetable oil | ||
Directions: | |||
| Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture. Gradually add beer, stirring until batter is smooth. Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. | |||
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