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Coconut Shrimp with Maui Mustard Sauce

Source of Recipe


Coastal Living, July 2004






List of Ingredients



• 18 unpeeled, large fresh shrimp
  
• 1 cup coconut milk
  
• 2 Tbsp chopped fresh cilantro
  
• 1 cup all-purpose flour
  
• 3/4 cup beer
  
• 1 (7-ounce) pkg. sweetened flaked coconut
  
• 1/2 cup fine, dry bread crumbs (commercial)
  
• Peanut oil
  
• Salt
  
• Maui Mustard Sauce (recipe follows)
  






Instructions



1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, but not through, inside curve of shrimp.
   
   
2. Stir together coconut milk, cilantro and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
   
   
3. Whisk together flour and beer in a small bowl. Combine coconut and bread crumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
   
   
4. Pour oil to depth of 2 inches into a Dutch oven, and heat to 350º F.
   
   
5. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
   
   Makes 10 to 12 appetizer servings.
   
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   MAUI MUSTARD SAUCE
   
   1/3 cup pineapple preserves
   1/3 cup apricot preserves
   1/4 cup stone-ground mustard
   
   Stir together all ingredients in a small bowl. Cover and chill. (Makes about 1 cup.)