Coconut Shrimp

This recipe can be used as an appetizer or entree’.


1 cup Flat Beer
1 cup Self Rising Flour
7 ounces Sweetened Coconut
2 tablespoons Sugar
1/2 teaspoon Salt
12 Jumbo Shrimp
Oil for frying
1/2 cup Orange Marmalade
1 teaspoon Horseradish
2 teaspoons Stone Ground Mustard
Dash of Salt


Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut, sugar and salt.
Mix well, cover and chill for 1 hour.
Prepare the sauce by combining the marmalade, horseradish, mustard and salt.
Preheat oil to 350 degrees.
Pour the rest of the coconut in a bowl.
Dry the shrimps and sprinkle with paprika.
Dip shrimp in batter, then in the coconut.
Deep fry 2 to 3 minutes or until golden brown.
Serve with the dipping sauce.



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