Coconut Shrimp w/ Lime-Mustard Dipping Sauce
This tropical-inspired dish is just bursting with flavor and makes for a beautiful first course appetizer.
Ingredients
Shrimp
- 30 Shrimp (21ct is a good size - figure about 3-4 shrimp per person as an appetizer.
- 3 tbsp Corn Starch
Batter
- 1 cup Flour
- 1 cup Beer
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tbsp Sugar
- Water (a few drops as needed)
Final Shrimp Prep
- 1 cup Shredded Coconut (sprinkle)
- 8 slices Pineapple Sprinkled with Black Pepper (½" thick slices)
Lime Mustard
- 1 cup Honey Mustard
- ¼ cup Fresh Lime Juice
Instructions
- Clean and devein Shrimp. Toss shrimp in Corn Starch.
Batter
- Blend Flour, Beer, Baking Powder, Baking Soda, Sugar and a few drops of water as needed. Batter should be a little thicker than a pancake batter.
Final Shrimp Prep
- Dip coated shrimp in batter then sprinkle with Shredded Coconut.
- Grill Pineapple slices for 1-2 minutes on each side to get nice grill marks.
- Deep fry coconut shrimp for 2-3 minutes until golden.
- Place 3-4 shrimp on grilled pineapple slices and serve with Lime Mustard.
Lime Mustard
- Blend together Honey Mustard and Lime Juice.
