Coconut Shrimp with Jalapeno-Orange Sauce
Source: ZMABucky

Vegetable oil for frying in a small pot
1 lb medium shrimp, peeled & deveined with tails left on
1 1/3 cup all-purpose flour
1 1/4 cup beer
2 cups shredded coconut
margarita mix
seasonings of choice

First, I splashed the shrimp with margarita mix & put them in the fridge for a couple of hours. Then take them out when you're ready to cook; drain & dry them gently with a paper towel.

Start heating up vegetable oil in a pot until it reached 350 degrees.

While the oil is heating make the batter. In a medium bowl combine the flour, beer and whatever seasonings you like. Whisk batter gently until smooth, it should be the consistency of pancake batter.

In another bowl put in the shredded coconut. Dip the shrimp one at a time in the batter, let the excess batter drip off & then dredge in the coconut. Put just a few shrimp on the fry spoon & fry in the hot oil until lightly browned. Drain on paper towels.

I served these up with a jalapeno-orange sauce I made up by combining orange marmalade & jalapeno jelly & warming it slightly.

It seemed to me that the coconut helped the batter to stay on the shrimp but I could be mistaken. These were pretty tasty & very easy to make up.