Ingredients for Beer Battered Coconut Shrimp With Pineapple Mustard Sauce
- Pineapple Preserves
- Apricot Preserves
- 1/4 cup coarse ground mustard
- 1 pound large fresh shrimp
- 1/2 cup coconut milk
- 2 tablespoons chopped fresh cilantro
- juice of 1 fresh lime
- 1 1/2 cups all-purpose flour
- 1/2 cup light beer
- 1 cup shredded sweetened coconut
- Dry Breadcrumbs
- 1/4 teaspoon plus a pinch cayenne pepper
- salt, to taste
- 2 inches vegetable oil for frying
- 1/2 cup mayonnaise
- 1/4 cup pineapple juice
- 2 tablespoons chopped fresh pineapple
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beer Battered Coconut Shrimp With Pineapple Mustard Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beer Battered Coconut Shrimp With Pineapple Mustard Sauce
- **Make the Pineapple Mustard Dipping Sauce:**
- In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup prepared mustard, 1/4 cup pineapple juice, 2 tablespoons chopped fresh pineapple, 1 tablespoon honey, 1 teaspoon Dijon mustard, and a pinch of cayenne pepper (optional).
- Cover and refrigerate for at least 30 minutes, or up to 1 day, to allow the flavors to meld.
- **Prepare the Shrimp:**
- Peel and devein 1 pound large shrimp, leaving the tails on.
- Butterfly the shrimp by making a deep slit down the back of each shrimp from the large end to the tail, cutting to, but not through, the inside curve.
- In a large bowl, combine 1/2 cup coconut milk, 2 tablespoons chopped fresh cilantro, and the juice of 1 lime.
- Add the shrimp to the coconut milk mixture, toss to coat, cover, and refrigerate for 25-30 minutes.
- Drain the shrimp; do not pat dry.
- **Batter and Fry the Shrimp:**
- In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 cup beer (any light beer will work).
- In a shallow dish, combine 1 cup shredded sweetened coconut, 1/2 cup all-purpose flour, and 1/4 teaspoon cayenne pepper (optional).
- Dip each shrimp into the beer batter, then dredge in the coconut/flour mixture, ensuring it's fully coated.
- Place the breaded shrimp on a baking sheet lined with parchment paper and freeze for 20 minutes.
- Pour 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven.
- Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
- Carefully fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pot.
- Remove the shrimp with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Sprinkle lightly with salt.
- Serve immediately with the chilled pineapple mustard dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
34g
Carbs
9g
