Coconut Shrimp II

A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). In a small bowl, stir together marmalade, horseradish and mustard; set aside. Combine 3/4 cup flour, baking powder, paprika, curry...


  • 2 quarts vegetable oil for frying
  • 10 ounces orange marmalade
  • 3 tablespoons prepared horseradish
  • 3 tablespoons prepared mustard
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup beer
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 1/4 cup all-purpose flour
  • 8 ounces unsweetened flaked coconut

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