Beer-Battered Coconut Shrimp with Rémoulade Sauce

By MooK

Ingredients

• For the rémoulade sauce
• 1/2 cup mayonnaise
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 2 Tbs. minced celery
• 2 Tbs. minced shallot
• 1 Tbs. finely chopped capers
• 1 Tbs. whole-grain mustard
• 1 small orange, finely grated to yield 1 tsp. zest, squeezed to yield 1-1/2 tsp. juice
• 1 tsp. Worcestershire sauce
• Freshly ground black pepper to taste
• For the shrimp
• 4-1/2 about 4-1/2 cups peanut or canola oil
• 2-1/4 oz. (1/2 cup) all-purpose flour
• 1 Tbs. granulated sugar
• 1 Tbs. Cajun seasoning
• Kosher salt
• 1/2 cup pale lager beer, such as Corona
• 2 Tbs. Frank’s RedHot Original cayenne pepper sauce or other hot sauce
• 1/2 cup panko
• 1/2 cup unsweetened shredded coconut
• 12 colossal (13 to 15 per lb.) shrimp, peeled and deveined, tails intact

Preparation

Step 1

Make the rémoulade sauce

In a small bowl, combine all of the sauce ingredients and set aside.

Coat and fry the shrimp

Clip a deep fat/candy thermometer to the side of a 12-inch cast-iron skillet and add enough oil to measure 3/4 inch deep. Heat to 360°F over medium heat.

Meanwhile, in a medium bowl, whisk together the flour, sugar, Cajun seasoning, and 1/2 tsp. salt; then slowly whisk in the beer and hot sauce to make a smooth batter. In a shallow bowl, combine the panko and shredded coconut.

Holding a shrimp by its tail, dip it into the batter, letting any excess drip off, then dredge it in the panko mixture, pressing and rolling it several times to coat well. Transfer to a plate. Repeat with the remaining shrimp.

Fry the shrimp in the hot oil, turning once with tongs, until golden-brown, about 2 minutes. If necessary, adjust the heat to maintain the oil at 360°F. Transfer the shrimp with a slotted spoon to a plate lined with paper towels to drain briefly.

Serve the shrimp with the rémoulade sauce.