Coconut Shrimp With Honey Ginger Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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