Easy Appetizers

Coconut Beer Shrimp

Main Ingredients:

about 4 dozen medium peeled shrimp with tails still on
3 cups of unsweetened grated coconut

Combine these ingredients in a bowl for the seasoning mixture:
2 teaspoons of garlic powder
1 teaspoon of onion powder
1 or 2 teaspoons of paprika
1 tablespoon ground cayenne pepper
2 teaspoons of ground black pepper
two pinches of salt (or more to taste)

Combine these ingredients for the batter:
2 large eggs at room temperature
1 1/4 cups of white flour
1/2 additional cups of white flour
8 ounces of beer
1 tablespoon of baking powder

Combing these ingredients and use for a dipping sauce:

1 cup plain yogurt all natural yogurt
8 ounces of orange marmalade
1 tablespoons minced green onion
1/4 teaspoon of grated lemon peel
1 1/2 teaspoons minced garlic
1 pinches of salt

In a separate bowl, combine 2 teaspoons of the seasoning mixture with 1 1/4 cups of flour, the beer and the baking powder.

Now add 2 more teaspoons of the seasoning mixture with the rest of the white flour and use that to coat each of the shrimps (you can put the ingredients in a plastic bag and put shrimp in a few at a time to shake them up and coat them easier). Next, mix them with the batter and roll them in the coconut. Keep the batter light on the shrimp or that's all you will taste when they are cooked.

Fry the shrimp in oil (using a deep fryer is best) for about 1 minute or so and place them on paper towels to drain. You'll know they are ready to come out of the oil when they turn light brown. If you are using a deep fryer, the shrimp will start to float to the top when the are done.

Serve with the dipping sauce, or if you prefer you can eat them as they are or use teriyake sauce.

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