For the coconut shrimp:
1. First wash and clean the shrimp (remove the shell and devain) then butterfly taking a small knife and slicing lengthwise from where the tail starts to the tip so that the shrimp opens like a book.
2. Next in medium bowl, combine egg, 1/2 cup flour, beer and baking powder. In 2 separate bowls place 1/4 cup flour and coconut.
3. 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 or parchment paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer or deep skillet (when I use a deep skillet on the stove top I usually turn the burner to the 5 or 6 setting and let the oil warm up for 10 minutes or so)
4. 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. Serve warm with apricot dipping sauce.
For the sauce:
Combine the apricot jam, horseradish, salt, lime juice, pineapple juice, and orange juice in a bowl and mix until all ingredients are blended and serve with shrimp. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1002g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 7337 (97%)|
|Amt Per Serving||% DV|
|Total Fat 815.3g||1087 %|
|Saturated Fat 71.9g||359 %|
|Monounsaturated Fat 472.9g|
|Polyunsanturated Fat 235.2g|
|Cholesterol 93.4mg||29 %|
|Sodium 275.6mg||10 %|
|Potassium 251.2mg||7 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 70g|
|Protein 9.6g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7528
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