You said the batter or breading wasn't that successful- may I offer the recipe I have used for years- it is very T&T. The sauce is just wonderful with the shrimp, the shrimp cooks up perfectly, the coconut adheres really well, it all is just great. I cannot remember where I first saw this recipe but I'm glad I did because I don't use any other now. See if you like it!
COCONUT BEER-BATTER SHRIMP
The Sauce (Mix and set aside):
3/4 cup orange marmalade
2-1/2 T each Dijon mustard and bottled horseradish (not creamy)
The Shrimp:
About 1-3/4 lbs of the largest fresh or frozen shrimp you can find, shelled (leaving the tail and last joint intact) and cleaned (deveined).
The Cayenne Mixture (Mix these together in a small bowl and set aside):
1 T Cayenne pepper (or chili powder)
2 tsp salt
1-1/2tsp each paprika, pepper and garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
The Other Stuff:
1-3/4 cup flour
2 large eggs, separated
3/4 cup beer (not dark!)
3 cups coconut, flaked
oil
In a bowl, combine 1-1/4 cup of the flour, 2 tsp of the cayenne mixture, the yolks and beer just to mix. In another bowl, beat the whites until they hold soft peaks. Fold the stuff you just mixed (flour, cayenne, yolks, beer) into the egg whites. Cover and chill for 30 minutes.
In yet another bowl, combine the remaining 1/2 cup flour and 1-1/2 tsp of the remaining cayenne mixture.
Heat the oil (2-3” in pan) to 325°.
Set up the bowls as follows:
1. Cayenne mixture. 2. Flour & cayenne mixture 3. Batter 4. Coconut
Toss the shrimp in the #1 mix. Roll in the #2 mix. Shake off, and dip all but the tail in the #3 mix. Roll in the (#4) coconut and plunge into oil. Cook for about 2 minutes on each side -- don’t overcook! Drain on paper towels and gobble up with the sauce!
COCONUT BEER-BATTER SHRIMP
The Sauce (Mix and set aside):
3/4 cup orange marmalade
2-1/2 T each Dijon mustard and bottled horseradish (not creamy)
The Shrimp:
About 1-3/4 lbs of the largest fresh or frozen shrimp you can find, shelled (leaving the tail and last joint intact) and cleaned (deveined).
The Cayenne Mixture (Mix these together in a small bowl and set aside):
1 T Cayenne pepper (or chili powder)
2 tsp salt
1-1/2tsp each paprika, pepper and garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp oregano
The Other Stuff:
1-3/4 cup flour
2 large eggs, separated
3/4 cup beer (not dark!)
3 cups coconut, flaked
oil
In a bowl, combine 1-1/4 cup of the flour, 2 tsp of the cayenne mixture, the yolks and beer just to mix. In another bowl, beat the whites until they hold soft peaks. Fold the stuff you just mixed (flour, cayenne, yolks, beer) into the egg whites. Cover and chill for 30 minutes.
In yet another bowl, combine the remaining 1/2 cup flour and 1-1/2 tsp of the remaining cayenne mixture.
Heat the oil (2-3” in pan) to 325°.
Set up the bowls as follows:
1. Cayenne mixture. 2. Flour & cayenne mixture 3. Batter 4. Coconut
Toss the shrimp in the #1 mix. Roll in the #2 mix. Shake off, and dip all but the tail in the #3 mix. Roll in the (#4) coconut and plunge into oil. Cook for about 2 minutes on each side -- don’t overcook! Drain on paper towels and gobble up with the sauce!