Coconut Shrimp With Orange Ginger Dijon Dipping Sauce or Lemon Pepper Mayonnaise

Coconut Shrimp. An easy party finger food idea with 2 dip recipes or use them in a different kind of shrimp sandwich.

Coconut Shrimp

Coconut Shrimp is one of my favourites. I have a bunch of dipping sauces that I use for them including the two recipes provided.

I serve them as a meal with salad or fries and as an appetizer/ hors d’oeuvres with dipping sauce. Sometimes even as a sandwich with sliced tomatoes, baby spinach and Lemon Pepper Mayo.

Mostly though, these make fantastic finger foods at a drinks party with friends, or even a posh New Years Eve affair. They’d be equally at home at either.

Coconut Shrimp Sandwich.

Of course that sandwich is always on the excellent Belgian bread from Georgestown Bakery around the corner.

Coconut Shrimp

If you are looking for more Holiday party food ideas, be sure to check out this delicious collection of party finger foods.

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Coconut Shrimp With Orange Ginger Dijon Dipping Sauce or Lemon Pepper Mayonnaise

Yield: 12 servings as an hors d'oeuvre (2 jumbo shrimp)

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Coconut Shrimp. An easy party finger food idea with 2 dip recipes or use them in a different kind of shrimp sandwich.

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Ingredients

• 2 lbs large uncooked shrimp
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2 cups cold soda water or beer
• 2-3 cups medium or large cut unsweetened dried coconut
• canola oil for frying
• SEE NOTES BELOW FOR DIPPING SAUCES

Instructions

1. Combine dry ingredients except coconut. Add the egg and soda water and whisk together just until the liquid is incorporated. Lumps in the batter are not a problem.
2. Season the shrimp with salt and pepper on both sides. Dredge the shrimp in plain flour to help the batter stick. Dip the shrimp into the batter and then into the coconut, toss to coat completely. Carefully drop them into canola oil filled deep fryer that has been preheated to 325 degrees F. Fry for a few minutes, just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
3. If you have to fry the shrimp in more than one batch at a time, hold them in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried pieces to prevent the shrimp from getting soggy.

Notes

Orange Ginger Dijon Dipping Sauce

• ½ cup orange marmalade
• 1 tsp freshly grated ginger root
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice

Bring all ingredients to a gentle boil for only a minute or two until well combined. Puree until smooth.

Lemon Pepper Mayonnaise

Makes about 2 cups

In a blender or food processor combine until thick and pale in color

• 2 large or extra large egg yolks
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 tsp coarsely ground black pepper
• 1 tbsp lemon zest

Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.

• ½ cup extra virgin olive oil
• ½ cup sunflower oil
• Juice of one lemon

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  Hamilton Beach 35033C 3-Liter Oil Capacity Deep Fryer
• 
  FineDine Premium Various Sizes Stainless Steel Mixing Bowl (10 Piece) With Airtight Lids
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

12

Serving Size

12 servings as an hors d'oeuvre
Amount Per Serving Calories 224Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 175mgSodium 979mgCarbohydrates 14gFiber 2gSugar 5gProtein 19g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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