Coconut Shrimp with Tamarind Ginger Sauce

Updated February 23, 2016


The Gourmet Cookbook

Published by Houghton Mifflin Harcourt

This image courtesy of Romulo Yanes

Special equipment: a deep-fat thermometer

Tamarind concentrate is vailable at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

Makes8 hors d'oeuvre servings

Cooking Methodfrying



Total Timeunder 1 hour

OccasionCocktail Party, game day

Recipe Coursehors d'oeuvre

Dietary Considerationpeanut free, soy free



Taste and Texturecrunchy, fruity, hot & spicy, savory, spiced, sweet, tangy


  • 1 teaspoon tamarind concentrate (see Notes)
  • 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
  • 1 large egg
  • 6 cups vegetable oil
  • 48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined


Make sauce:

Whisk tamarind concentrate into lime juice in a small bowl until dissolved. Stir in remaining sauce ingredients and chill, covered.

Prepare shrimp:

Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.

Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.

Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350°F on thermometer.

While oil is heating, coat shrimp:

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.

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 350°F between batches.

Serve shrimp with sauce.



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