Coconut Shrimp

1 1/2 lbs. Unpeeled jumbo shrimp
2 cups Biscuit mix (divided)
1 cup Beer or seltzer water
1/2 tsp. Salt
1/4 tsp. Cayenne pepper
3 cups Flaked coconut
Vegetable oil

Mustard Sauce
1/2 cup Dijon mustard
2 tbsp. Brown sugar
2 tbsp. Orange juice
1/4 tsp. Cayenne pepper

Peel shrimp, leaving tails, devein and set aside. Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper. Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut. Pour vegetable oil to 3 inches deep and heat to 350 degrees. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.

Mustard Sauce
Stir together all ingredients and let stand.

Grant Wistrom         


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