Extra-crispy, beer-battered and deep fried. Does it get any better? We think not. Okay maybe. But only because of that addictive spicy-sweet mustard marmalade dipping sauce that’s always served on the side. Small wonder the novelty of coconut shrimp created as many waves inland as it did on the coast.
How to Make It
Step 1
Peel the shrimp, leaving the tails intact; devein, if desired.
Step 2
Stir together the baking mix, beer, and sugar until smooth.
Step 3
Coat the shrimp in the flour; dip in the beer mixture, allowing excess to drain. Roll the coated shrimp in the coconut, pressing to adhere.
Step 4
Pour the oil to a depth of 3 inches in a large saucepan; heat to 350˚F. Cook the shrimp, a few at a time, 1 to 2 minutes or until golden; drain on paper towels, and serve immediately with Orange-Lime Dip. Note: we tested with Blue Moon Wheat Ale and Bisquick all-purpose baking mix.
Step 5
ORANGE-LIME DIP: Combine all ingredients in a small saucepan; cook over medium, stirring constantly, until marmalade melts. Remove from heat; cool. Store, covered, in refrigerator up to 1 week. Makes 1 ¼ cups.
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)
