Peel and devein shrimp, leaving tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well. Make a well in center of flour mixture.
Gradually add beer, stirring until batter is smooth.
Dip shrimp in batter; dredge in shredded coconut. Fry shrimp in hot oil (350 F.) until lightly browned. Drain on paper towels. Serve with Orange Mustard Sauce. To make Orange Mustard Sauce, combine marmalade, orange juice and mustard in a small bowl, stirring well. Yield: About 1 cup.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 91 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 141.9mg||44 %|
|Sodium 631mg||22 %|
|Potassium 349.5mg||9 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 41g|
|Protein 23.1g||33 %|
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Calories per serving: 376
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