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Coconut Butter Shrimp with Pineapple Mustard Dip

Pineapplemustard Dip

1/2 c Pineapple preserves
3 tb Dijon mustard


Coconut Batter

1 c Allpurpose flour
1 ts Baking powder
1 1/2 ts Madrasstyle curry powder
1/2 ts Salt
1/8 ts Cayenne pepper 1 1/4 c Flat lager beer*
2 lg Eggs; beaten
1 c Unsweetened shredded coconut; (available at natural food stores)**
1 lb Extralarge to large shrimps; peeled (leave tail segment attached) and deveined
Vegetable shortening or oil for deepfrying


Peanutlime Dipping Sauce

1/3 c Peanut butter
1/4 Hoisin sauce
1/4 c Homemade or canned lowsalt chicken broth
1 tb Japanese soy sauce
2 tb Fresh lime juice
Grated zest of 1 lime
1/2 ts Asian chili paste with garlic


Important notes: *If you prefer not to use beer in this recipe, substitute with club soda.


**Do not use the sweetened coconut found in the grocery stores. It is important to use the unsweetened coconut because it does not burn when fried.


To make the dip: In a small saucepan, bring the preserves to a simmer over medium heat, stirring constantly. Remove from heat and stir in the mustard. Keep the dip warm. (The dip can be prepared up to 4 hours ahead, and reheated gently before serving).


To make the batter: In a medium bowl, whisk the flour, baking powder, curry powder, salt and cayenne together. Add the beer and eggs and stir with a spoon just until combined (do not overmix). Fold in 1/2 cup of the coconut. Put the remaining coconut in a deep plate.


Preheat the oven to 200 degrees. Place a large wire cake rack over a jelly roll pan. Inn a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 360 degrees.


In 2 or 3 batches, dip each shrimp in the batter, letting the excess batter drip back into the bowl, then roll the shrimp in the coconut. Deepfry without crowding, until golden, 2 to 3 minutes. Using a wiremesh skimmer, transfer the shrimp to the wire rack and keep warm in the oven until all the shrimp are deepfried. Serve immediately, with the warm pineapplemustard dip.


Makes 6 to 8 appetizer servings.


***Bonus dipping sauce***


PeanutLime Dipping Sauce:


Whisk all the ingredients together in a small bowl. Let stand at room temperature for 30 minutes to blend the flavors. (The sauce will thicken on standing. If necessary, thin with additional broth or water).


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