A delightful twist on a classic dish, these crispy coconut shrimp are paired with a tangy orange dipping sauce for a flavor-packed experience.
Combine the orange marmalade, mustard, and paprika in a small bowl. Mix well and refrigerate for at least one hour.
Chilling the sauce allows the flavors to meld together for a more cohesive taste.
In a medium bowl, whisk together the beer, self-rising flour, coconut flakes, sugar, and salt until smooth. Cover and refrigerate for one hour.
Refrigerating the batter helps it thicken and adhere better to the shrimp.
Prepare the shrimp by peeling and deveining them, leaving the tail intact for a handle.
Keeping the tail on makes the shrimp easier to handle and adds to the presentation.
Preheat the oil in a deep fryer to 350°F. Ensure the shrimp are dry before proceeding.
Dry shrimp ensures the batter sticks better and reduces splattering during frying.
Dip each shrimp into the batter, then roll in the additional coconut flakes to coat evenly.
Press the coconut flakes gently onto the shrimp to ensure they adhere well.
Fry the shrimp in batches for 2-3 minutes until golden brown, turning halfway through. Drain on paper towels.
Frying in small batches prevents the oil temperature from dropping too much, ensuring crispy shrimp.
Serve the shrimp hot with the chilled dipping sauce on the side.
Arrange the shrimp on a platter with a small bowl of sauce in the center for an appealing presentation.
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