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Coconut Shrimp

homemade coconut shrimp on a serving platter with 2 bowls of homemade curry sauce and ginger mayo for dipping
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

For the coconut shrimp

  • 1 cup pilsner beer
  • 1½ cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoons baking powder
  • 1 cup panko
  • 1 cup sweetened coconut flakes
  • Vegetable oil, for frying
  • 1 pound large, tail-on raw shrimp, peeled and deveined

For the curry sauce

  • ¼ cup sauce sweet chili
  • ½ cup apricot or orange marmalade
  • ½ teaspoon red curry paste

For the ginger mayo

  • ¼ cup mayonnaise
  • ⅓ cup sweet chili sauce
  • 1 teaspoon grated ginger

Method

  1. Make the shrimp. In a medium bowl combine the beer, ¾ cup flour, ½ teaspoon salt, garlic powder, cayenne, and baking powder until smooth. In a second medium bowl, combine the panko and coconut flakes. Add the remaining flour and remaining salt to a third medium bowl, mix to combine.

  2. Working with one piece at a time, dip the shrimp into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Then dip it into the coconut mixture, gently pressing to adhere.

  3. Heat 2 inches vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is glistening (or reaches 325°F on a deep-fry thermometer), carefully add 3 to 4 shrimp to the oil at a time, and cook, until golden brown, about 1 minute per side. Using a slotted spoon, transfer the shrimp to a paper-towel-lined plate. Repeat with remaining shrimp.

  4. Make the curry sauce. In a small bowl, whisk together the sweet chili sauce, apricot marmalade, and curry sauce until smooth.

  5. Make the ginger mayo. In a second small bowl, whisk together the mayonnaise, sweet chili sauce, and grated ginger.

  6. Serve the shrimp warm with sauces on the side for dipping.