Coconut Shrimp

I made Coconut Shrimp for dinner tonight. I have made these before, and they are always good! I recommend using fresh shrimp, but frozen, raw shrimp can be used when fresh is not available. I also prefer using a stout beer for the batter...it gives heartier flavor to the shrimp. I have used this recipe as both a main course and as an appetizer for a fancier meal. It always gets rave reviews!

Coconut Shrimp

1 egg
1/2 cup flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup flour
2 cups flaked coconut
24 large raw shrimp
3 cups canola oil

In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls. Holding shrimp by tail, dredge in flour and shake off excess. Dip in egg/beer batter, allowing excess to drip off. Roll shrimp in coconut and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees in deep fryer or medium pot. Fry shrimp in batches; cook for 2-3 minutes, turning once half way through until golden brown. Using tongs or slotted spoon, remove shrimp to paper towels to drain. Serve warm with dipping sauce.

Dipping Sauce

2/3 cup peach preserves
1 teaspoon cayenne pepper

Gently warm until heated through.