Coconut Shrimp

CoconutShrimp

Coconut Shrimp with Two Sauces

We really like coconut shrimp, it makes us think of tropical islands. In the middle of winter, we are missing blue skies, warm waters, soft breezes and seafood. These shrimp takes us there with their coconut cruchy goodness, sweet flesh, and tropical sauces.

Ingredients:

Coconut Shrimp

  • 1 ⅓ cup all purpose flour
  • 2 cups sweetened shredded coconut
  • 1 cup panko bread crumbs
  • 1 Tbsp freshly grated lime zest
  • salt & pepper
  • 1 ½ tsp baking powder
  • ¼ tsp cayenne pepper
  • ½ cup mild lager
  • ¼ cup canned coconut milk
  • 1 large egg
  • 1 ½ pound extra large shrimp (U21-25) peeled and deveined
  • 3 quarts peanut or vegetable oil

Mango Dipping Sauce

  • ¾ cup mango, medium dice
  • ¼ cup peach preserves
  • 2 Tbsp fresh lime juice
  • salt & pepper
  • 1 Tbsp fresh cilantro
  • 1 Tbsp minced shallot
  • 1 Tbsp minced jalapeno

Orange Marmalade Dipping Sauce

  • ½ cup orange marmalade
  • ¼ cup stone ground mustard
  • ¼ cup honey
  • ¼ tsp red pepper flakes

Instructions:

Coconut Shrimp

  1. Line rimmed baking sheet with parchment paper.
  2. Line second rimmed baking sheet with paper towels and top with wire rack.
  3. Setup 3 coating stations.
  4. Spread ⅔ cup flour in a shallow dish, station 1.
  5. Whisk baking powder, cayenne, and ⅔ cup flour in medium bowl.
  6. The whisk in lager, coconut milk, and egg until fully incorporated and smooth, station 2.
  7. Combine coconut, panko, lime zest. 1 tsp salt, and 1 tsp pepper in another shallow baking dish, station 3.
  8. Pat shrimp dry with paper towels and season with salt & pepper.
  9. One at a time, dredge shrimp in flour, dip in beer batter, and coat with coconut panko mixture.
  10. Press coconut panko mixture gently to help adhere to shrimp.
  11. Arrange on parchment lined sheet and refrigerate 30 minutes to two hours.
  12. Adjust oven rack to middle position and preheat oven to 200 degrees.
  13. Heat two inch deep oil to 350 degrees.
  14. Add ⅓ of shrimp one at a time.
  15. Fry, stirring gently, until golden brown.
  16. Place on wire rack in heated oven.
  17. Return oil to 350 degrees, and repeat process with remaining shrimp.
  18. Serve with dipping sauces

Mango Dipping Sauce

  1. Process mango, preserves, lime juice, and salt & pepper until smooth.
  2. Transfer to a bowl.
  3. Stir in cilantro, shallot, and jalapeno.
  4. Season with salt & pepper to taste.

Orange Marmalade Dipping Sauce

  1. Combine all ingredients in small bowl.
  2. Chill at least an hour before serving.
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