Coconut Shrimp - Orange Marmalade Dipping Sauce

Butterfly and devein 1.5 pounds of shrimp.

Sprinkle lemon juice over the shrimp.

In a bowl, combine 1/2 teaspoon horseradish sauce, 1.5 tablespoons Dijon mustard, 4 tablespoons plain yogurt, and 2 tablespoons mayonnaise to make the dipping sauce.

Mix the dipping sauce ingredients together until well combined.

In another bowl, mix 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons paprika, and 1 teaspoon garlic powder.

Beat 2 eggs and add them to the flour mixture.

Gradually add dark beer to the batter until it reaches a desired consistency, ensuring it is not too thick.

Optionally, add coconut oil to enhance flavor.

Remove the tails from the butterflied shrimp if desired.

Dip each shrimp into the batter, letting excess drip off, then coat with shredded coconut.

Heat about 3/4 inch of vegetable oil in a pan to 350-375°F.

Fry the shrimp for about 1-2 minutes on each side until golden brown.

Remove the shrimp from the oil and place them on paper towels to absorb excess oil.

Equipment Needed

Spice Level: