Coconut Shrimp with Orange Marmalade Sauce

This is one of the recipes in my collection that I have likely made more than any other.All of the utback restaurants in Ontario closed down so I am happy to have found this recipe for one of my favourite appetizers there.

It is also one of mom's favourite treats. When we decided that we were having a full fish menu for Good Friday I immediately knew that I had to ake these as a treat for mom. Since we have been trying to eat more healthier I haven't done much deep-fat frying but since it was a special occasion we decided 'what the heck!'

Man, these were good!

Now if only I could figure out how to make those Bloomin' Onions . . .

Coconut Shrimp with Orange Marmalade Sauce

12 jumbo shrimp
8 fluid ounces flat beer
1 cup self-rising flour
2 cups sweetened flaked coconut, divided
2 tablespoons sugar
1/2 teaspoon salt substitute
vegetable oil, for frying
paprika

Marmalade Dipping Sauce:
1/2 cup orange marmalade
2 teaspoons stone ground mustard
1 teaspoon prepared horseradish
1 dash salt

To Make the Dipping Sauce:  Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.

To Make the Batter:  Use an electric mixer to combine the beer, flour, ½ cup of the coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

To Prepare the Shrimp:  De-vein and peel off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle. When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.
Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously.

To Cook the Shrimp:  Drop the battered shrimp into the coconut and roll it around so that it is well coated. Deep-fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through. Drain on paper towels briefly before serving with marmalade sauce on the side.