- Shrimp
- 1 cup Market Pantry® flour
- 1 Market Pantry egg
- 3/4 cup beer
- 1/2 teaspoon Market Pantry salt
- 1/4 teaspoon ground red pepper (cayenne)
- 1 pound Market Pantry frozen raw shrimp, thawed and peeled
- 2 cups sweetened coconut flakes
- 3 cups Market Pantry canola oil
- Dipping Sauce
- 1/4 cup chili sauce
- 1/4 cup apricot preserves
- 1/2 teaspoon hot pepper sauce
- Stir together flour, egg, beer, salt and red pepper in a large bowl until just combined. Stir in shrimp. Place coconut in large shallow dish or plate.
- Add 2 inches of oil in a deep skillet or electric frying pan. Heat over medium heat or set skillet to 375 degrees F, until a drop of batter sizzles in oil.
- Pick up one shrimp at a time; allow excess batter to drip back into bowl. Lightly coat shrimp with coconut and place in hot oil in a single layer about 1/4 inch apart. Cooking in about 3 batches, cook for 5 minutes or until golden brown, turning once. Place on paper to absorb excess oil. Keep shrimp hot in warm oven. Discard oil when cool.
- Stir together chili sauce apricot preserves and hot pepper sauce in a small serving bowl.