Email to Cat      

Coconut-Lime Shrimp with Sweet Lime-Mustard Sauce

Source of Recipe


From "2010 Christmas with Southern Living"



List of Ingredients



• 1 (13.5-ounce) can coconut milk
  
• 1 tsp lime zest
  
• ¼ cup fresh lime juice (about 2 limes)
  
• 24 large peeled raw shrimp with tails
  
• Peanut oil
  
• 3 egg whites
  
• ¾ cup cornstarch
  
• 2½ cups sweetened flaked coconut
  
• Salt to taste
  
• Sweet Lime-Mustard Sauce (recipe follows)
  






Instructions



1. Stir together first 3 ingredients; add shrimp, stirring gently to coat. Cover and chill 30 minutes.
   
   
2. Pour oil to depth of 2 inches into a large Dutch oven; heat over medium-high heat to 350° F.
   Meanwhile, whisk egg whites in a bowl until foamy. Place cornstarch in a shallow dish. Remove shrimp from marinade, shaking off excess; dredge in cornstarch. Dip in egg whites, shaking off excess, and dredge in coconut.
   
   
3. Fry shrimp in batches, 3 to 4 minutes, or until golden brown, turning once. Drain on a wire rack over paper towels. Sprinkle shrimp with salt, and serve with Sweet Lime-Mustard Sauce.
   
   Makes 4 servings.
   
   ............
   
   SWEET LIME-MUSTARD SAUCE
   
   • ½ cup pineapple preserves
   • ½ cup mustard-mayonnaise blend (such as Dijonnaise)
   • 1 tsp lime zest
   • 1 Tbsp fresh lime juice
   • 1 Tbsp chopped fresh cilantro
   
   Stir together all ingredients in a small bowl.
   
   Makes 1 cup.