Coconut Shrimp is one of my favorites. 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, as an appetizer/ hors d’ouevres with dipping sauce or even as a sandwich with sliced tomatoes, baby spinach and Lemon Pepper Mayo on the excellent Belgian bread from Georgestown Bakery around the corner.
- 2 lbs 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
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.
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.
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.
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