Beer-battered Coconut Shrimp With Pineapple-mustard Sauce

Total Time: 1 hr 3 mins Preparation Time: 1 hr Cook Time: 3 mins

Ingredients

• Servings: 15
• 1/3 cup pineapple preserves
• 1/3 cup apricot preserves
• 1/4 cup coarse-ground mustard
• 15 -17 large unpeeled fresh shrimp
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 cup flour
• 3/4 cup beer
• 1 (7 ounce) package sweetened coconut
• 1/2 cup dry breadcrumbs (use dry only!)
• 1 pinch cayenne pepper (optional)
• salt
• oil (for frying)

Recipe

• 1 for the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.
• 2 for the shrimp; peel the shrimp leaving the tails on.
• 3 butterfly 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.
• 4 in a large bowl stir together coconut milk, cilantro and lime juice.
• 5 add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.
• 6 drain the shrimp but do not pat dry.
• 7 in a small bowl whisk together the flour and beer.
• 8 in a shallow dish combine the shredded coconut with flour and cayenne (if using.
• 9 dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).
• 10 place the shrimp on a baking sheet then freeze for 20 minutes.
• 11 pour oil into a dutch oven to depth of 2-inches.
• 12 heat oil to 350 degrees.
• 13 cook the shrimp in batches (2-3 minutes, or until golden).
• 14 drain on paper towels, then sprinkle lightly with salt.
• 15 serve immediately with prepared dipping sauce.