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Coconut Shrimp With Tamarind Ginger Sauce

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Ingredients

Adjust Servings:
1 teaspoon tamarind paste
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne

Nutritional information

1871.6
Calories
1689 g
Calories From Fat
187.7 g
Total Fat
37.1 g
Saturated Fat
83 mg
Cholesterol
680.6 mg
Sodium
43.5g
Carbs
2.7 g
Dietary Fiber
24.9 g
Sugars
9.7 g
Protein
263 g
Serving Size

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Coconut Shrimp With Tamarind Ginger Sauce

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    Cuisine:

      Made these the other night for an Around the World New Year's Eve party. They were a hit! I put together the sauce ahead and the batter, fried the shrimp right before serving. I could not find tamarind at my grocery, used tumeric instead and it was still delicious! Will make again - I am not even a coconut fan!!

      • 110 min
      • Serves 8
      • Easy

      Ingredients

      Directions

      Share

      Coconut Shrimp With Tamarind Ginger Sauce,a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.,Made these the other night for an Around the World New Year’s Eve party. They were a hit! I put together the sauce ahead and the batter, fried the shrimp right before serving. I could not find tamarind at my grocery, used tumeric instead and it was still delicious! Will make again – I am not even a coconut fan!!,a yummy caribbean coconut shrim with a special tamarind sauce. It says concentrate, but tamarind paste works fine, can be found in caribbean or asian markets.


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      Steps

      1
      Done

      Make Sauce:.

      2
      Done

      Whisk Tamarind Concentrate Into Lime Juice in a Small Bowl Until Dissolved. Stir in Remaining Sauce Ingredients and Chill, Covered.

      3
      Done

      Prepare Shrimp:.

      4
      Done

      Coarsely Chop Coconut and Transfer Half to a Shallow Soup Bowl or Pie Plate.

      5
      Done

      Whisk Together Flour, Beer, Baking Soda, Salt, Cayenne, and Egg in a Small Bowl Until Smooth.

      6
      Done

      Heat Oil in a 4- to 6-Quart Deep Heavy Pot Over Moderately High Heat Until It Registers 350f on Thermometer.

      7
      Done

      While Oil Is Heating, Coat Shrimp:.

      8
      Done

      Hold 1 Shrimp by Tail and Dip 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 Same Manner, Adding Remaining Coconut to Bowl as Needed.

      9
      Done

      Fry Shrimp in Oil in Batches of 8, Turning Once, Until Golden, About 1 Minute. Transfer With a Slotted Spoon to Paper Towels to Drain and Season Lightly With Salt. Skim Any Coconut from Oil and Return Oil to 350f Between Batches.

      10
      Done

      Serve Shrimp With Sauce.

      Avatar Of Cali Hopkins

      Cali Hopkins

      Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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