Sunday, February 14, 2016

Coconut Shrimp


1/2 C (110 g) mayonnaise
2 tsp (10 ml) tomato paste
2 tsp (10 ml) fresh squeezed lime juice
2 tsp (10 ml) honey
1/2 tsp (2.5 g) jerk seasoning, more or less to taste
1/4 tsp (2.5 g) salt

Coconut Shrimp:
Canola oil for frying
1 1/2 C (110 g) unsweetened shredded coconut
1/3 C (33 g) flour
1/3 C (80 ml) ginger ale
1 1/2tsp (6 g) baking soda
1/2 tsp (2.5 g) salt
1/4-1/2 tsp (2 g) cayenne pepper (to taste)
1 lg egg, lightly beaten
1 lb (454 g) large shrimp, peeled and deveined


To make the sauce, place all sauce ingredients in a small bowl and stir to combine, letting stand at least 15 minutes to blend flavors before serving.
Heat oil to 350°F (177°C) in a deep saucepan over medium high heat. Line a baking sheet with foil. Place the coconut in a shallow bowl.
In another bowl make batter by combining flour, ginger ale, baking soda, salt, cayenne pepper and egg, stirring until smooth. Dip shrimp in batter, then press in the coconut.
Place on prepared baking sheet. Working in batches, carefully place shrimp in hot oil and cook until golden brown, 3-5 minutes.
Remove with tongs and drain on paper towels. Serve immediately or keep warm in a low oven.

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