Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Coconut Shrimp with Apricot Dipping Sauce
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- #79281
Shrimp is coated in a seasoned coconut beer batter and deep fried. Serve with the warm dipping sauce that pairs well with the coconut and curry flavors of the shrimp
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
36 large shrimp, deveined and tails intact
1/4 cup lime juice
1/2 teaspoon salt
1 1/2 teaspoon hot curry powder
1/2 teaspoon ginger
1 1/2 cup grated coconut
12 ounces beer
2 1/2 cups flour
2 teaspoons salt
1/2 teaspoon white pepper
1 tablespoon sugar
2 tablespoons paprika
2 cups oil
Apricot Dipping Sauce
1 cup apricot preserves
1/4 cup raspberry vinegar
1/4 cup sherry vinegar
1 teaspoon paprika
1 dash Tabasco sauce
directions
Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail.
Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours.
To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees F for 3 to 5 minutes. Set aside.
Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet to very hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut.
Serve with apricot sauce.
For Apricot Dipping Sauce: Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended.
Serve warm with coconut shrimp.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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