Coconut Shrimp with Maui Mustard Sauce
Yield: Makes 10 to 12 appetizer servings
Ingredients
- 18 unpeeled, large fresh shrimp
- 1 cup coconut milk
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 cup all-purpose flour
- 3/4 cup beer
- 1 (7-ounce) package sweetened flaked coconut
- 1/2 cup fine, dry breadcrumbs (commercial)
- Peanut oil
- Salt
- Maui Mustard Sauce
Preparation
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.
Member Ratings and Reviews
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OMG!! the shrimp are so DELICIOUS!! you don't even need any dipping sauce! I made this as an entree with rice and steamed broccoli. I followed the shrimp recipe exactly (well, I used 27 shrimp and homemade breadcrumbs ~ doubling the breadcrumbs but not the coconut). I didn't prepare the Maui Mustard Sauce as given since nobody else in the household would eat it, so I simply mixed some fig preserves with a bit of stone ground mustard for me (really good on the broccoli). I made orange sauce from everyone else.04/16/09
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These shrimp are delicious! I love the crunch, and the mustard sauce adds a bit of sweetness. My kids love it too.02/25/08





