1 hr 3 mins
This recipe can be doubled. Plan ahead there is 30 minutes marinating time, and 20 minutes of freezing time. If your coconut strands are very long then either chop or process then to make them smaller, they will stick better to the beer/flour batter. The sauce can be made up to 1 day in advance. Purchase large shrimp for this, and the shrimp must be deveined and butterflied.
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- 1/3 cup pineapple preserves
- 1/3 cup apricot preserves
- 1/4 cup coarse-ground mustard
- 1For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
- 2For the shrimp; peel the shrimp leaving the tails on.
- 3Butterfly the shrimp by making a deep slit down the back of each from the large end to the tail cutting to, but not through inside curve of shrimp.
- 4In a large bowl stir together coconut milk, cilantro and lime juice.
- 5Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
- 6Drain the shrimp but DO NOT pat dry.
- 7In a small bowl whisk together the flour and beer.
- 8In a shallow dish combine the shredded coconut with flour and cayenne (if using.
- 9Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
- 10Place the shrimp on a baking sheet then freeze for 20 minutes.
- 11Pour oil into a Dutch oven to depth of 2-inches.
- 12Heat oil to 350 degrees.
- 13Cook the shrimp in batches (2-3 minutes, or until golden).
- 14Drain on paper towels, then sprinkle lightly with salt.
- 15Serve immediately with prepared dipping sauce.
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Nutritional Facts for Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce
Serving Size: 1 (77 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 207.5
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 6.9 g
- Cholesterol 10.6 mg
- Sodium 86.4 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 1.8 g
- Sugars 13.4 g
- Protein 4.5 g