Coconut Shrimp and Dipping Sauce (Hawaiian Luau- Year One: Volume 4; July, 2010)

Prep time: 20 min
Chill time: 30 min
Cook time: 15 min
Ready in: 1 hour, 5 min
Serves: 6

Ingredients:
SHRIMP:
1 egg
1/2 c. all-purpose flour
2/3 c. beer
1 1/2 tsp. baking powder
1/4 c. all-purpose flour
2 c. flaked coconut
24 shrimp
3 c. oil (for frying)

DIPPING SAUCES:
Sweet and sour sauce
Dijon and orange marmalade- mixed in a 4:1 ratio

Directions:
- In medium bowl, combine egg, 1/2 c. flour, beer and baking powder
- Place 1/4 c. flour and coconut in two separate bowls
- Hold shrimp by tail, dredge in flour- shaking off excess flour; dip in egg/ beer batter- allow excess to drip off; roll shrimp in coconut; and place on a baking sheet lined with wax paper
- Refrigerate for 30 min
- Meanwhile, heat oil to 350
- Fry shrimp in batches, turning once, until golden brown, about 2- 3 min
- Using tongs, remove shrimp to paper towels to drain
- Serve warm with your favorite dipping sauce


*I found recipe here