Recipe by R. Warren Meddoff
Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.
- 4 cups sweetened flaked coconut (10oz)
- 1 cup all-purpose flour
- 1⁄4 cup beer (anything but dark)
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 large egg
- 6 cups canola oil (for frying)
- 1 1⁄2 lbs size 10-15 shrimp (peeled and deveined with tail on)
- 1 1⁄2 tablespoons fresh lime juice
- 2⁄3 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons freshly peeled and grated gingerroot
Directions See How It's Made
- 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
- 2. take half of the coconut and place in pie plate.
- 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
- 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
- 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
- 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.