Coconut Shrimp With Tamarind Ginger Sauce

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.

Ingredients Nutrition


  1. Make sauce:.
  2. Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.
  3. Prepare shrimp:.
  4. Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
  5. Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
  6. Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.
  7. While oil is heating, coat shrimp:.
  8. Hold 1 shrimp by tail and dip 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 same manner, adding remaining coconut to bowl as needed.
  9. Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towels to drain and season lightly with salt. Skim any coconut from oil and return oil to 350°F between batches.
  10. Serve shrimp with sauce.


Most Helpful

Made these the other night for an Around the World New Year's Eve party. They were a hit! I put together the sauce ahead and the batter, fried the shrimp right before serving. I could not find tamarind at my grocery, I used tumeric instead and it was still delicious! Will make again - I am not even a coconut fan!!

BethR January 06, 2010

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