These are crunchy and delicious! Dip them in the yummy spicy orange-mustard sauce (recipe below). My absolute favourite dipping sauce for coconut shrimp is Red Lobster's pina colada dipping sauce (copy cat recipe below).
3/4 cup all purpose flour
3/4 cup beer OR water
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp ground red pepper
1 cup flaked coconut
2 packages ramen instant noodles any flavour crushed (seasoning packets discarded)
20 jumbo raw shrimp, peeled and deveined
Oil for frying.
Whisk flour, beer, egg,baking powder, salt and red pepper in medium bowl. Combine coconut and noodles in another medium bowl. dip shrimp in beer batter; shake off excess. Coat with coconut mixture.
Heat oil in skillet and fry shrimp in batches about 3 minutes or until golden, turning once halfway through cooking. Drain on paper towel.
Spicy Orange-Mustard Sauce:
Combine 1/4 cup mustard, 2 tbsp honey, 2 tbsp orange juice, 2 tsp orange peel, 1/2 tsp ground red pepper and 1/4 tsp ground ginger in small bowl until blended.
Pina Colada Dipping Sauce:
1/2 cup sour cream
1/4 cup pina colada mix (liquid)
1/4 cup crushed pineapple (canned)
2 tsp. sugar (I don't add this, it is sweet enough with the pina colada mix)