For dipping sauce, whisk together mustard, jam, brown sugar and lime juice in a medium bowl. Transfer to a small serving bowl; set aside.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
We guarantee your family is going to love these shrimp—crisp and crunchy on the outside and sweet on the inside. And for a special bonus, a spicy fruit sauce for dipping.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| Apricot-Mustard Dipping Sauce | ||
| ⅓ c. Hy-Vee Dijon mustard | ||
| ⅓ c. Hy-Vee apricot preserves | ||
| 1 tbsp. packed Hy-Vee light brown sugar | ||
| 1 tbsp. fresh lime juice | ||
| Lime slice, for garnish | ||
| Coconut Shrimp | ||
| 2 lbs. Fish Market natural wild shell-on, EZ peel & deveined raw Gulf shrimp (16 to 20 ct.) | ||
| 1 tsp. kosher salt | ||
| 3 Hy-Vee large egg whites | ||
| 1 Hy-Vee large egg | ||
| ½ c. corn meal | ||
| ⅓ c. sweetened cream of coconut | ||
| 1 c. Hy-Vee all-purpose flour | ||
| Water, optional | ||
| 1 c. Hy-Vee corn starch | ||
| 2 c. shredded unsweetened coconut | ||
| 1 c. Hy-Vee plain panko bread crumbs | ||
| 2 tbsp. Hy-Vee dried thyme | ||
| 1 to 3 tsp. Hy-Vee cayenne pepper | ||
| Hy-Vee canola oil or peanut oil, for frying | ||
| Hy-Vee sea salt, to taste | ||
Things To Grab
- 2 medium bowls
- Small serving bowl
- Whisk
- Paring knife
- Paper towels
- Small bowl
- Rimmed baking pan
- Deep-fat fryer or large heavy saucepan suitable for deep-fat frying
- Spider strainer or slotted spoon
- Tray
- Wire rack set in a rimmed pan
Directions
For coconut shrimp, peel shrimp, leaving tails on. Devein the shrimp. To butterfly shrimp, starting at the tail and working down, make a lengthwise incision along the curve using a paring knife. Do not cut all the way through. Pat shrimp dry with paper towel; set aside at room temperature.
Whisk together egg whites and egg in a medium bowl until foamy. Whisk in corn meal and cream of coconut until combined. Then slowly whisk in flour until smooth. If necessary, whisk in water, 1 tsp. at a time, until mixture is the consistency of cake batter.
Place corn starch in another bowl. Stir together coconut, panko, thyme and desired amount of cayenne and place in a rimmed baking pan.
Heat oil to 375 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 2 in. of oil.
Meanwhile, hold a shrimp by its tail, dredge it in cornstarch; shake off excess. Then dip into batter; coat with coconut mixture, gently pressing to adhere. Place coated shrimp in a single layer on a tray.
Fry shrimp in batches for 3 to 4 minutes or until shrimp reach 145 degrees and are golden brown. Drain on a wire rack set in a rimmed pan. Season to taste with salt. Serve with dipping sauce.
Recipe Source:
Seafood without the Catch on HSTV