Prep Time 15 minutes Cook Time 15 minutes
From the kitchen of: Jennie Rainwater, Baton Rouge, Louisiana
What you'll need
Shrimp
- 1 1/2 lbs. unpeeled jumbo shrimp
- 3 cups flaked coconut
- 2 cups biscuit mix (divided)
- 1 cup beer (or seltzer water)
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Vegetable oil
Mustard Sauce
- 1/2 cup Dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1/4 teaspoon cayenne pepper
How to make it
- Peel shrimp, leaving tails, devein and set aside.
- Stir together 1 cup biscuit mix and beer until smooth. Combine remaining biscuit mix (1 cup), salt and pepper.
- Coat shrimp with dry mix, dip in beer batter and allow excess to drip off. Gently roll in coconut.
- Pour vegetable oil to 3 inches deep and heat to 350° F. Fry a few at a time until golden (3 to 4 minutes). Drain. Serve with Mustard Sauce.
- Sauce: Stir together sauce ingredients and serve.
