Coconut Shrimp

By cindygwest

Be sure to gently press the coconut mixture into the shrimp to help it adhere. Frying the shrimp in 3 small batches ensures a consistent oil temperature and even browning. Zest the lime, reserving the zest for the shrimp breading, before juicing it for the sauce.

Ingredients

• Dipping Sauce
• 6 ounces (3/4 cup) frozen mango, thawed
• 1/4 cup peach preserves
• 2 tablespoons lime juice
• Salt and pepper
• 2 teaspoons minced fresh cilantro
• 2 teaspoons minced shallot
• 2 teaspoons minced jalapeño chile
• Shrimp
• 1 1/3 cups all-purpose flour
• 2 cups sweetened shredded coconut
• 1 cup panko bread crumbs
• 2 teaspoons grated lime zest
• Salt and pepper
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup mild lager, such as Budweiser
• 1/4 cup canned coconut milk
• 1 large egg
• 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• 3 quarts peanut or vegetable oil

Details

Adapted from googleimages.com

Preparation

Step 1

1. FOR THE DIPPING SAUCE: Process mango, preserves, lime juice, pinch salt, and pinch pepper in blender until completely smooth, about 1 minute, scraping down sides of blender jar as needed. Transfer to bowl and stir in cilantro, shallot, and jalapeño. Season with salt and pepper to taste; set aside.

2. FOR THE SHRIMP: Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels.

3. Spread 2/3 cup flour in shallow dish. Combine coconut, panko, lime zest, 1 teaspoon salt, and 1 teaspoon pepper in second shallow dish. Whisk baking powder, cayenne, and remaining 2/3 cup flour together in medium bowl; then whisk in lager, coconut milk, and egg until fully incorporated and smooth.

4. Pat shrimp dry with paper towels and season with salt and pepper. One at a time, dredge shrimp in flour, shaking off excess; dip into beer batter, letting excess drip back into bowl; then coat with coconut-panko mixture, pressing gently to adhere. Arrange breaded shrimp on parchment-lined sheet. Refrigerate for at least 20 minutes or up to 2 hours.

5. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add one-third of shrimp, 1 at a time, to hot oil. Fry, stirring gently to prevent pieces from sticking together, until shrimp are golden brown, 1 1/2 to 2 minutes. Adjust burner as necessary to maintain oil temperature between 325 and 350 degrees.

6. Transfer shrimp to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat in 2 more batches with remaining shrimp. Serve with dipping sauce.