Coconut Butter Shrimp With Pineapple Mustard Dip Recipe

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Servings: 1

Ingredients

Cost per recipe $2.58 view details
  • 1/2 c. Pineapple preserves
  • 3 Tbsp. Dijon mustard
  • 1 c. Allpurpose flour
  • 1 tsp Baking pwdr
  • 1 1/2 tsp Madrasstyle curry pwdr
  • 1/2 tsp Salt
  • 1/8 tsp Cayenne pepper
  • 1 1/4 c. Flat lager beer*
  • 2 lrg Large eggs, beaten
  • 1 c. Unsweetened shredded coconut, (available at natural food stores)**
  • 1 lb Extralarge to large shrimps, peeled (leave tail segment attached) and deveined Vegetable shortening or possibly oil for deepfrying
  • 1/3 c. Peanut butter
  • 1/4 x Hoisin sauce
  • 1/4 c. Homemade or possibly canned lowsalt chicken broth
  • 1 Tbsp. Japanese soy sauce
  • 2 Tbsp. Fresh lime juice Grated zest of 1 lime
  • 1/2 tsp Asian chili paste with garlic

Directions

  1. Important notes:*If you prefer not to use beer in this recipe, substitute with club soda.
  2. **Don't use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried.
  3. To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip hot. (The dip can be prepared up to 4 hrs ahead, and reheated gently before serving).
  4. To make the batter: In a medium bowl, whisk the flour, baking pwdr, curry pwdr, salt and cayenne together. Add in the beer and Large eggs and stir with a spoon just till combined (don't overmix). Mix in 1/2 c. of the coconut. Put the remaining coconut in a deep plate.
  5. Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, heat vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees.
  6. In 2 or possibly 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut.
  7. Deepfry without crowding, till golden brown, 2 to 3 min. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep hot in the oven till all the shrimp are deepfried. Serve immediately, with the hot pineapplemustard dip.
  8. Makes 6 to 8 appetizer servings.
  9. ***Bonus dipping sauce***
  10. PeanutLime Dipping Sauce:Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 min to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or possibly water).

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 327g
Calories 843  
Calories from Fat 577 68%
Total Fat 68.22g 85%
Saturated Fat 23.73g 95%
Trans Fat 0.01g  
Cholesterol 417mg 139%
Sodium 4412mg 184%
Potassium 954mg 27%
Total Carbs 34.53g 9%
Dietary Fiber 10.6g 35%
Sugars 10.47g 7%
Protein 35.89g 57%
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