Beer-Battered Coconut Shrimp With Pineapple-Mustard Sauce

1. 1

   For the dipping sauce; in a bowl combine all ingredients; cover and chill until ready to use.

2. 2

   For the shrimp; peel the shrimp leaving the tails on.

3. 3

   Butterfly the 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.

4. 4

   In a large bowl stir together coconut milk, cilantro and lime juice.

5. 5

   Add in the shrimp; toss to coat; cover and chill for about 25-30 minutes.

6. 6

   Drain the shrimp but DO NOT pat dry.

7. 7

   In a small bowl whisk together the flour and beer.

8. 8

   In a shallow dish combine the shredded coconut with flour and cayenne (if using.

9. 9

   Dip the shrimp into the beer batter, then dredge in the coconut/flour mixture (pressing with fingers to adhear).

10. 10

    Place the shrimp on a baking sheet then freeze for 20 minutes.

11. 11

    Pour oil into a Dutch oven to depth of 2-inches.

12. 12

    Heat oil to 350 degrees.

13. 13

    Cook the shrimp in batches (2-3 minutes, or until golden).

14. 14

    Drain on paper towels, then sprinkle lightly with salt.

15. 15

    Serve immediately with prepared dipping sauce.

* Per serving · 4 servings · Values may vary.

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