Coconut-Beer Shrimp with Dipping Sauce


-4 eggs
-1 cup lager beer or pale ale
-3 tsp Slap Ya Mama or your favorite Cajun or Creole seasoning
-1 cup AP flour
-1/4 cup rice flour (for extra crispness, if you don’t have any you can use all-purpose instead)
-2 TBSP baking powder
-1-2 lbs large shrimp, peeled and deveined (leave tails on)
-1 bag unsweetened shredded coconut
-Canola oil, for frying

Dipping Sauce Ingredients:

-2 cups quality peach or apricot jam
-1/4 cup Dijon mustard
-2 TBSP horseradish


Combine eggs, beer, seasoning, flour and baking powder.
Blend well.
Dip the shrimp in beer batter and roll in coconut.
Fry in oil preheated to 350F in deep fryer or deep frying pan.
(oil should be at least an inch and a half deep)
Drop shrimp in a few at a time and fry until golden brown.
Remove and drain on paper towel-lined plate
Blend together dipping sauce ingredients while shrimp is draining. Serve with oven steak fries.

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