Betty's Coconut Shrimp

Directions

1. 1

   In a small bowl, mix together the dipping sauce ingredients, adjusting the measurements to your preference (e.g. adding more horseradish for a stronger flavor or more marmalade for a sweeter sauce). Refrigerate until ready to serve.

2. 2

   Peel the shrimp, leaving the tails on, and butterfly them.

3. 3

   In a gallon-sized storage bag, combine 1 cup of flour and the Blackstone Citrus Garlic Mojo seasoning. Add the shrimp to the bag and gently shake to evenly coat them.

4. 4

   In a large mixing bowl, whisk together 1 cup of flour and enough beer to create a pancake-batter consistency. Set aside.

5. 5

   In a second large mixing bowl, add the coconut flakes.

6. 6

   Dip the shrimp, one by one, into the beer batter, allowing the excess to drip off. Then, place the shrimp into the coconut flakes, pressing to coat evenly. Place the coated shrimp on a parchment paper-lined tray and repeat the process until all the shrimp are coated. Place the tray of shrimp in the freezer for at least 20-30 minutes before frying.

7. 7

   Preheat the oil to 350 degrees Fahrenheit. Fry the shrimp in batches for 2-3 minutes per side, or until they are golden brown. Allow the shrimp to drain on paper towels.

8. 8

   Serve the shrimp with the dipping sauce and a dusting of extra seasoning. Enjoy!