Coconut Shrimp With Honey Ginger Sauce
- Ready In:
- 40mins
- Ingredients:
- 14
- 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. 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.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .