coconut shrimp with an orange marmalade sauce.

there was one restaurant in particular, when i was living in belize city, belize, where i remember having the most amazing coconut shrimp. the place was a total dive, the atmosphere lively, the dish simple, but the food was beyond explanation. the shrimp was done just perfectly, the sauce a homemade sweet and tangy extravaganza, and i still remember that place to this day ( & oh how i'd love to go back;) ) so, i was thinking about the restaurant, thinking of the food, realizing that i had shrimp on hand that i needed to use, and more than enough coconut lying around, and decided to make these. yes, they are just as delicious as i remember:)  i served these with an orange rum marmalade which complimented it nicely. so here is an easy recipe for the shrimp below-


  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying
  • Directions

  • In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

  • Hold shrimp by tail, and 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 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  • Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. 

For orange marmalade dipping sauce-

1/2 cup of orange marmalade
2 tsp of dark rum

Mix well in small bowl and serve with shrimp.

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