Hide Information

Information

Course: hors d'oeuvre
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 8 hors d'oeuvre servings
Hide Notes

Ingredients

  • 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

Directions

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.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

825kcal (41%)
33mg (3%)
2mg (3%)
48mcg RAE (2%)
268mg
42mg
11g
19g
5g
40g
88mg (29%)
639mg (27%)
16g (82%)
70g (108%)
2mg (14%)