Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce | Louisiana Kitchen & Culture

Ingredients

• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish