Coconut Shrimp, Coconut Shrimp, Coconut, Coconut, Coconut Shrimp

I have a confession to make. I Love, with an almost embarrassing and unholy fervor, the Coconut Shrimp they serve at Outback. I have, in fact, been fantasizing about said shrimp for going on 3 days now. So, today I go grocery shopping and tomorrow I have THIS.
I will have to make 2 dozen, just for my husband and I, because I will, undoubtedly snarf down at least a dozen before we even make it to the table.
There. I have confessed. I feel so much better now. Thank you for understanding.

Batter:
1 egg
2/3 cup light tasting beer [or milk can be used]
1.5 teaspoon baking powder
1/2 tsp salt
1/2 cup all-purpose flour


Coating:
1/4 cup all-purpose flour
2 cups flaked coconut

1 Lb peeled shrimp [I prefer the tails off so I can pop those bad boys in my mouth and not have to worry about avoiding the shell of the tail or missing out on the bit of meat trapped inside]
3 cups oil for frying

Directions
  1. In medium bowl, combine egg, 1/2 cup flour, beer [or milk] and baking powder. 
  2. Place 1/4 cup flour and coconut in two separate bowls.**or put the flour in a large plastic baggie, toss all the shrimp in, shake to coat
  3. Dredge shrimp in flour, shaking off excess. Dip in batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. [or place in the freezer for 15] Meanwhile, heat [2 inches deep] oil to med-hi [between #6 and 7 on my dial] to pan fry.
  4. Fry shrimp in batches: cook for 2 or 3 minutes, or until golden brown. Using tongs or slotted spoon, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
**personal note: if you want to avoid the freezer/fridge wait time, simply let the batter set for about 20 minutes at the beginning of prep time before starting to coat the shrimp, then fry immediately after coating. [ I think fridge time is to allow batter and coconut to adhere better to the shrimp so little is lost in the grease.]


Dipping Sauce: [this is NOT the Outback sauce. I'm not a horseradish fan.]
1/2 cup orange marmalade
4 teaspoons rice wine vinegar— or lemon juice
crushed red pepper flakes to taste

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