Coconut Shrimp With Honey Ginger Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups sweetened flaked coconut (10oz)
• 1 cup all-purpose flour
• 1/4 cup beer (anything but dark)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 large egg
• 6 cups canola oil (for frying)
• 1 1/2 lbs size 10-15 shrimp (peeled and deveined with tail on)
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons freshly peeled and grated gingerroot

Recipe

• 1 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
• 2 2. take half of the coconut and place in pie plate.
• 3 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
• 4 4. heat oil until it registers 350º f in a 6 quart deep heavy pot over medium high heat.
• 5 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
• 6 6. fry shrimp, six at a time, turning once, until golden, about 1 minute. transfer with a slotted spoon to paper towel to drain and season lightly with salt. skim any coconut from oil and return oil to 350º between batches.