Coconut Shrimp with Tamarind Ginger Sauce Recipe

Name: Coconut Shrimp with Tamarind Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon tamarind concentrate*; 1 1/2 tablespoons fresh lime juice; 2/3 cup mayonnaise; 1 1/2 tablespoons mild honey; 2 teaspoons Dijon mustard; 1 teaspoon finely grated peeled fresh ginger; 1/4 teaspoon salt; 4 cups sweetened flaked coconut (10 ounces); 1 cup all-purpose flour; 3/4 cup beer (not dark); 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cayenne; 1 large egg; 6 cups vegetable oil; 48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined; Special equipment: a deep-fat thermometer

Servings: persons

1 teaspoon tamarind concentrate*
1 1/2 tablespoons fresh lime juice
2/3 cup mayonnaise
1 1/2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
4 cups sweetened flaked coconut (10 ounces)
1 cup all-purpose flour
3/4 cup beer (not dark)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cayenne
1 large egg
6 cups vegetable oil
48 medium shrimp (1 1/2 pound), peeled, leaving tail and first segment of shell intact, and, if desired, deveined
Special equipment: a deep-fat thermometer

1
Whisk tamarind concentrate into lime juice in a small bowl until dissolved.
2
Stir in remaining sauce ingredients and chill, covered.
3
Coarsely chop coconut and transfer half to a shallow soup bowl or pie plate.
4
Whisk together flour, beer, baking soda, salt, cayenne, and egg in a small bowl until smooth.
5
Heat oil in a 4- to 6-quart deep heavy pot over moderately high heat until it registers 350F on thermometer.
6
Hold 1 shrimp by tail and dip into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere.
7
Transfer to a plate and coat remaining shrimp in same manner, adding remaining coconut to bowl as needed.
8
Fry shrimp in oil in batches of 8, turning once, until golden, about 1 minute.
9
Transfer with a slotted spoon to paper towels to drain and season lightly with salt.
10
Skim any coconut from oil and return oil to 350F between batches.
11
Serve shrimp with sauce.
12
Available at Latino and Indian restaurants and at Kalustyan's (212-685-3451).

4571

kcal

Calories

393

Fat

Carbs

237

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon tamarind concentrate*, 1 1/2 tablespoons fresh lime juice, 2/3 cup mayonnaise, 1 1/2 tablespoons mild honey, and more.

Yes, Coconut Shrimp with Tamarind Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Shrimp with Tamarind Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions