Description
Tried to make coconut shrimp only to find out I had no coconut. This quickly thrown together hodgepodge of three recipes turned out to be a winner. Super sweet by itself, but even better with the marmalade dipping sauce. My 2- and 6-year-old were big fans, too!
Ingredients
- ⅔ cup beer
- ½ cup masa flour
- 1 egg
- 2 tablespoons white sugar (Optional)
- 1 ½ teaspoons baking powder
- 1 ½ cups sweetened corn-based cereal (such as Cap’N Crunch®), crushed
- ½ cup cornmeal
- 24 shrimp
- 3 cups oil for frying
- ½ cup marmalade
- 2 tablespoons deli-style Dijon mustard
Instructions
- Line a baking sheet with waxed paper.
- Whisk beer
- masa flour
- egg
- sugar
- and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
- Dredge shrimp through cornmeal
- holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter
- allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Working in batches
- fry shrimp in the hot oil
- turning once
- until golden brown
- 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
- Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6