Try this Coconut Butter Shrimp with Pineapple Mustard Dip recipe, or contribute your own.
Suggest a better descriptionMMMMM-----------------------COCONUT BATTER---------------------------- 1 c Allpurpose flour 1 ts Baking powder 1 1/2 ts Madrasstyle curry powder 1/2 ts Salt 1/8 ts Cayenne pepper 1 1/4 c Flat lager beer* 2 lg 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 oil -for ; deepfryingMMMMM------------------PEANUTLIME DIPPING SAUCE----------------------- 1/3 c Peanut butter 1/4 Hoisin sauce 1/4 c Homemade or canned lowsalt -chicken broth 1 tb Japanese soy sauce 2 tb Fresh lime juice Grated zest of 1 lime 1/2 ts Asian chili paste with -garlic Important notes: *If you prefer not to use beer in this recipe, substitute with club soda. **Do not use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried. 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 warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving). To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate. Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees. In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deepfry without crowding, until golden, 2 to 3 minutes. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deepfried. Serve immediately, with the warm pineapplemustard dip. Makes 6 to 8 appetizer servings. ***Bonus dipping sauce*** PeanutLime Dipping Sauce: Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water).
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 1 | ||
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Calories: 372 | ||
Calories from Fat: 33 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1057.3mg | 36 % | |
Potassium 210.4mg | 6 % | |
Total Carbohydrate 81.9g | 24 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 77.7g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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