Beer Battered Coconut Shrimp With Pineapple Mustard Sauce Recipe

Ingredients for Beer Battered Coconut Shrimp With Pineapple Mustard Sauce

• Pineapple Preserves
• Apricot Preserves
• Coarse Ground Mustard
• Fresh Shrimp
• 1/2 cup coconut milk
• Fresh Cilantro
• Fresh Lime Juice
• 1 1/2 cups all-purpose flour
• 1/2 cup beer (light beer recommended)
• Sweetened Coconut
• Dry Breadcrumbs
• 1 teaspoon cayenne pepper (optional)
• salt to taste
• Oil

How to Make Beer Battered Coconut Shrimp With Pineapple Mustard Sauce

1. **Make the Pineapple Mustard Dipping Sauce:**
2. 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).
3. Cover and refrigerate for at least 30 minutes, or up to 1 day, to allow the flavors to meld.
4. **Prepare the Shrimp:**
5. Peel and devein 1 pound large shrimp, leaving the tails on.
6. 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.
7. In a large bowl, combine 1/2 cup coconut milk, 2 tablespoons chopped fresh cilantro, and the juice of 1 lime.
8. Add the shrimp to the coconut milk mixture, toss to coat, cover, and refrigerate for 25-30 minutes.
9. Drain the shrimp; do not pat dry.
10. **Batter and Fry the Shrimp:**
11. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 cup beer (any light beer will work).
12. In a shallow dish, combine 1 cup shredded sweetened coconut, 1/2 cup all-purpose flour, and 1/4 teaspoon cayenne pepper (optional).
13. Dip each shrimp into the beer batter, then dredge in the coconut/flour mixture, ensuring it's fully coated.
14. Place the breaded shrimp on a baking sheet lined with parchment paper and freeze for 20 minutes.
15. Pour 2 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven.
16. Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
17. Carefully fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pot.
18. Remove the shrimp with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
19. Sprinkle lightly with salt.
20. Serve immediately with the chilled pineapple mustard dipping sauce.