Coconut Shrimp With Honey Ginger Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

1. 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. 2. take half of the coconut and place in pie plate.
3. 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
4. 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
5. 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. 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.