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Coconut Shrimp



Recipe (click to expand)

1 1/4 pound large shrimp, unpeeled  
1 1/3 cup flour, all-purpose  
1 teaspoon salt  
1/4 teaspoon pepper  
1/8 teaspoon paprika  
1 1/4 cup beer  
2 cup shredded coconut  
1   vegetable oil  
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.


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